肌内结缔组织与肉嫩度的关联机制及相关肉嫩化技术的研究进展

A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness andRelated Meat Tenderization Technologies

肌内结缔组织(intramuscular connective tissue,IMCT)是肌肉组织的重要组成部分,对肉的质地和品质具有重要作用,特别是在宰后成熟、烹饪过程中其结构组分会发生变化,在很大程度上影响了肉的嫩度,其中肌束膜和肌内膜中胶原蛋白的变化起关键作用。本文从IMCT中胶原蛋白的特性入手,综述了IMCT与肉嫩度的相关性,分析了IMCT在肉的宰后成熟、烹饪过程中的变化,总结了新兴的肉类嫩化技术(电刺激、外源酶解、脉冲电场、超声波等)对IMCT的影响及与之相关的肉嫩度变化情况,为合理调控IMCT从而有效提升肉的嫩度提供技术支持和理论依据。

Intramuscular connective tissue(IMCT)is an important component of muscle tissue,playing an essential role in the texture and quality of meat.The structural composition of IMCT changes during post-mortem ageing and cooking,largely determining the tenderness of meat,in which changes in the perimysium and endomysium play a crucial role.Beginning with an overview of the characteristics of collagen in IMCT,this article reviews the correlation between IMCT and meat tenderness,and analyzes the change of IMCT during the post-mortem ageing and cooking of meat.Additionally,it summarizes the effects of the newly emerging meat tenderization technologies(electrical stimulation,exogenous enzymatic hydrolysis,pulsed electric field,and ultrasound)on IMCT structure and the consequent change of meat tenderness.Hopefully,this review will provide technical support and a theoretical basis for the reasonable regulation of IMCT to effectively improve meat tenderness.