化学干预调控肉及肉制品嫩度的研究进展

Recent Progress on Chemical Intervention in Regulating Tenderness of Meat and Meat Products

嫩度是肉及肉制品的重要品质属性之一,影响消费者的购买意愿。化学干预技术因其成本低、投入少、能耗低、易于工业化且嫩化效果好等优点,在肉类加工领域备受关注。本文简单介绍了肉嫩度的主要影响因素,侧重综述了化学干预技术(无机盐、有机酸、外源性氨基酸及其他化学物质)对肉及肉制品嫩度的调控作用及其机制,为化学嫩化新技术的开发与应用提供参考。

Tenderness is one of the most important quality attributes of meat and meat products,which affects consumers’purchasing decision.Chemical intervention technology has attracted considerable attention in meat processing research owing to its advantages of low cost,low input,low energy consumption,good industrial applicability and good tenderization effect.In this paper,the main factors influencing meat tenderness are described with a focus on the regulatory effect and mechanism of chemical intervention technology(inorganic salt,organic acid,exogenous amino acid and other chemical substances)on the tenderness of meat and meat products.This review is expected to provide a reference for the development and application of new chemical tenderization technologies.