淘汰蛋鸡与普通肉鸡肌原纤维蛋白热诱导凝胶特性概述

Summary of Heat-induced Gelation Properties of Spent Hen and Broiler Myofibrillar

综述了肌原纤维蛋白凝胶的定义、功能特性以及凝胶形成的机制。并简单介绍了温度、pH值、离子强度等因素对凝胶形成的影响。概述了淘汰蛋鸡与普通肉鸡鸡胸肉与鸡腿肉在凝胶形成过程中的差异。最后,对改变重组肉制品和肉糜类产品的凝胶特性,从而获得品质优良的肉制品的潜在意义进行了探讨。

This paper reviewed the definition, functional properties and the formation mechanism of myofibrillar gelation, simply introduced the influence of temperature, pH - value, ion intensity etc. on gel formation, and summarized the differences of breast and thigh muscles of spent hen and broiler in the process of gel - forming. At last, we discussed the potential significance of improving gelation property of restructured meat products so as to get sound quality meat products.