摘要
鱼类肉品品质与肌肉组织学特性有显著的相关性,相关因素包括肌纤维直径、数量、密度等(即肌肉细胞多孔性参数)。本文综述了鱼类肉的品质与肌纤维数量、密度、胶原蛋白及肉pH等之间的一些研究状况。肌肉细胞多孔性受品种、营养状况、运动状况等多种因素影响,因此了解可能影响肌肉细胞多孔性的因素可以为实践中通过合理控制这些因素来改善鱼肉品质提供有益参考。
Fish flesh quality is significantly correlated to the histological properties of the muscle, including the diameter, number and density of the muscle fibre （i. e,the parameters of muscle cellularity）. This paper presents the development of study on the relationship between fish meat quality and muscle fibre number, density, collagen and pH of the meat. Muscle cellularity was influenced by many factors, such as fish species, nutrition and activity conditions etc. Understanding these factors may help us to keep control of them so as to improve the quality of fish meat.
出处
《海洋水产研究》
CSCD
北大核心
2008年第1期115-118,共4页
Marine Fisheries Research
基金
国家自然科学基金项目(30471341)
青岛市科技攻关项目(02-2-k-hh-65)共同资助
关键词
鱼类肌肉
细胞多孔性
肌纤维
肉质
Fish muscle
Cellularity
Muscle fiber
Flesh quality
