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胶原蛋白与肉品品质 被引量:6

Collagen and Quality of Meat Products
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摘要 胶原蛋白是肌内结缔组织的主要成分,本文简要介绍了胶原蛋白在肌肉中的分布、架桥结构的形成及其稳定性,并阐述了胶原蛋白随动物年龄变化的规律及其与肌肉嫩度之间的关系。 Collagen is the main component of the intra-muscular connective tissue.The distributions of the collagen as well as the formation of the cross-linking and stability are discussed in this article.The regulation of collagen changes with the age of the animal and the relationship between collagen and tenderness are expounded.
出处 《肉类研究》 2002年第1期14-16,共3页 Meat Research
关键词 胶原蛋白 肉品品质 嫩度 稳定性 形成 collagen cross-linking tenderness
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参考文献8

  • 1[1]Bailey A J, etal. Connective Tissue in Meat and Meat Products. Elsevier Applied Science, London and New York 1989.
  • 2[2]Andreas Bosselmann, etal Pyridinoline Crosslinks Bovine Muscle Collagen. Journal of Food Science.1995, 60 (5): 953
  • 3[3]Richard J.Mccormick. Extracellular Modifications to Muscle Collagen: Implications for Meat Quality. Poultry Science. 1999, 78 (5): 785
  • 4[4]Nishimura T, etal Structural Chang Intramuscular Connective Tissue During the Fattening of Japanese Black Cattle: Effect of Marbling on Beef Tenderrization. Journal of Animal Science.1999, 77 (1): 93~104
  • 5[5]Fang SH, etal Relationship Between Development oflntramuscular Connective for Meat Quality.Poulity Science, 1999, 78 (5): 785
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  • 7[7]Karen M.Eckhoff, etal Collagen content in farmed Atlantic salmon (Salmo salar, L.) and subsequent changes in solubility during storage on ice. Food Chemistry. 1998, 62(2): 197
  • 8[8]Meullenet J-F, etal. Tectural Properties of Chicken Frankfurters with Added Collagen Fibers. Journal of Food Science. 1994,59(4): 729

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