调节肌红蛋白结构及肉品色泽的化学/物理方法及其机制研究进展

Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color

肉品色泽是影响消费者购买意愿的重要因素,其主要由肌红蛋白结构所决定。新鲜肉因富含氧合肌红蛋白而呈鲜红色,随着新鲜度降低,氧合肌红蛋白转变为高铁肌红蛋白,肉的色泽逐渐变深而呈褐色。肉品色泽的这种变化极大影响了其商业价值。在国家相关标准和法律法规许可范围内通过使用一定技术改变肌红蛋白结构而实现肉品发色,对提升产品的商业价值有重要意义。该文综述了目前国内外肉品发色的化学及物理方法,包括亚硝酸盐发色,植物源提取物发色,NO发色,CO发色,冷等离子体发色,等离子体活化水发色等,对上述各种方法的原理、优缺点和应用前景进行了展望,以期为相关研究和产业发展提供理论依据和技术参考。

Meat color,which is mainly determined by the structure of myoglobin,is an important factor affecting consumers′purchase intention.The fresh meat is bright red because it is rich in oxymyoglobin.With the decrease of freshness,oxymyoglobin is oxidized to metmyoglobin,and the meat color gradually becomes dark and brown which greatly weakens its commercial value.It is of great significance to modulate the meat color by changing the structure of myoglobin for improving its commercial value.This paper reviews the chemical and physical methods which can modulate the meat color by changing the structure of myoglobin,including colored by nitrite,botanical coloring agents,nitric oxide(NO),carbon monoxide(CO),cold plasma(CP),plasma-activated water(PAW),etc.It looks forward to the operation mechanisms,advantages and disadvantages,and application prospects of the above methods,to provide a reference for related research and industrial applications.