肌肉系水力的影响因素及其可能机制

Effect Factors of Water Holding Capacity of Meats and Its Potential Mechanism

系水力是反映肉品质的重要指标,对肌肉的物理形态、风味、肉色等都有重要的意义。研究表明,肌肉净电荷含量减少、肌肉收缩、肌肉细胞蛋白降解以及遗传因素等都会影响系水力,但是目前对影响肌肉系水力的具体作用机制尚不完全明确。本文旨在结合国内外研究进展,对系水力的影响因素及其机制进行综述。同时,如何通过各种手段调控系水力,获得优良的肉质产品,是未来重要的研究方向。

Water holding capacity is a significant index reflecting the meat quality,which has an important meaning on the physics form,flavor and flesh color of muscles.Several factors,such as the reduction of muscle net charge,muscle shrinkage,the degradation of cell protein in post-mortem and genetic factors,affect water holding capacity.However,the specific mechanisms of effect on water holding capacity were not very clear.This paper combined the research progress at home and abroad to review the effect factors on water holding capacity of meats and its mechanisms.Meanwhile,how to control water holding capacity in order to obtain good meat product is an important research direction in the future.