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宰后电刺激与肌肉嫩化研究及其在肉类工业中的应用 被引量：2

Influence of Electrical Stimulation on Muscle Tenderization and Applications
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摘要 本文阐述了肌肉的嫩化机制及宰后电刺激促进嫩化的机理,介绍了该领域的最新研究成果,并对电刺激在宰后嫩化中的应用进行了讨论。 The theories of muscle tenderization and the improving on tenderization by electrical stimulation early postmortem were described, and latest achievements were introduced, and applications of electrical stimulation early postmortem were discussed.
作者 尹忠平 夏延斌 宋雪辉 贾文清
机构地区 湖南农业大学食品科技学院 湖南谊信创汇农业实业有限公司
出处 《广州食品工业科技》 2004年第4期141-143,共3页
关键词 电刺激 肌肉 促进 研究 机制 嫩化 肉类工业 领域 Electrical stimulation Tenderization
分类号 TS251 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献14

  • 1E. Wiklund, J. M. Stevenson-Barry, S. J. Duncan and R. P. Littlejohn. Electrical stimulation of red deer (cervus elaphus) carcass - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity. Meat Science. Oct. 2001.
  • 2D. L. Roeber, R. C. Cannell, K. E. Belk2, J. D. Tatum, and G. C. Smith. Effects of a unique application of electrical stimulation on tenderness, color, and quality attributes of the beef longissimus muscle. J. Anim. Sci, 2000, 78: 1504-1509.
  • 3B. C. Bowker, E. J. Wynveen, A. L. Grant and D. E. Gerrard. Effects of electrical stimulation on early postmortem muscle PH and temperature declines in pigs from different genetic lines and halithane genotypes. Meat Science, October 1999, Pages 125-133.
  • 4Mohammad A. Ilian, Alaa El-Din Bekhit and Roy Bickerstaffe. The relationship between meat tenderization, myofibril fragmentation and autolysis of calpain 3 during post-mortem aging. Meat Science, February 2004, Pages: 387-397.
  • 5M. C. Hughes, S. Gear, E. Dransfield, P. L. H. McSweeney, E. E. O'Neill. Characterization of peptides released from rabbit skeletal muscle troponin-T by ( -calpain under conditions of low temperature and high ionic strength. Meat Science, Volume59, Issue1
  • 6Akigito Hattori and Takahashi. Calcium-induced weakening of skeletal muscle Z-disks. J. Biochem., 1982.
  • 7Koohmaraie M.A.S., Babiker A.I., Shroeder R.A., et al. Acceleration of postmortem tenderization process of ovine carcass through activation of Ca++-dependent proteases. J. Food Sci., 1988, (53): 1638.
  • 8Koui Takahashi. Calcium-induced weakening of skeletal muscle Z-disks in postmortem skeletal muscle. J. Biochem., 1982, (101): 767.
  • 9H. A. Channon, S. R. Baud, M. G. Kerr and P. J. Walker. Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh pork. Meat Science. December 2003, Pages: 1315-1324.
  • 10Harsham.A and Reatherage.F. 1951. U.S.P Patent 2544681.

同被引文献20

  • 1Lawrie,R. A.., Meat Science, Oxford: Pergamon Press,1991: 125-126.
  • 2Eric R,Ravid J E., Modeling post-mortem tenderization-11: enzyme changes during storage of electrically stimulated and non-stimulated beef. Journal of Meat Science,1990,28:349-363.
  • 3Mohammad A. Ilian, Alaa El-Din Bekhit, Roy Bickerstaffe.The relationship between meat tenderization myofibril fragmentation and autolysis of calpain 5 during pist-mortem aging.Journal of Meat Science, 2004,2:587-597.
  • 4Koohmaraie.K., Biochemical factors regulating the toughening and tenderization processes of meat. Journal of Meat Science,1996,43:193-201.
  • 5Hopkins. O. L and Thompson. J. M. ,Inhibition of protease activity Part 1.The effect on tenderness and indicatots of proteolysis in ovine muscle. Journal of Meat Science, 2001,59 : 175-185.
  • 6McDonagh, M., Calpain activity affects muscle protein turnover and meat tenderisation. Ph.D. Thesis. University of New England, Armidale, Australia, 1998.
  • 7Hopkins. D. L and Thompson. J. M. ,Inhibition of protease activity 2.Degradation of myofibrillar proteins, myofibril examinationand determination of free calcium levels. Journal of Meat Science, 2001,59: 199-209.
  • 80 'Halloran, G. R., Troy, D. J., Buckley, d. j. and Reville,W.J., The role of endogenous proteases in the tenderisation of fast glycolysing muscle. Journal of Meat Science, 1997,47:187-201 .
  • 9Calkins, C.T. AND Seideman, S.C. Poelationships among calcium-dependent protease, cathepsins B and H,meat tenderness and the response of muscle to aging. Journal of Animal Science, 1985,50: 1025-1028.
  • 10Dransfield,E. Optimisation of tenderisation, aging and tenderness. Journal of Meat Science, 1994,36: 105-21.

引证文献2

广州食品工业科技
2004年 第4期

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