摘要
肌原纤维蛋白的乳化特性和凝胶特性对食品的质地、风味及感官特性都极为重要。非肉蛋白由于具有较高营养价值及价格低廉的优势,逐渐成为肉制品中外源添加物的更好选择。本文主要综述非肉蛋白的添加对肌原纤维蛋白乳化和凝胶体系稳定性的影响,进一步分析非肉蛋白对肉制品品质的影响,旨在为非肉蛋白改善肉制品品质提供理论指导,进而为非肉蛋白在食品中的应用提供理论参考。
The emulsifying and gelling properties of myofibrillar proteins are extremely important for the texture, flavor, and sensory properties of foods. Non-meat proteins are gradually becoming a better choice for exogenous supplementation in meat products due to their higher nutritional value as well as lower price. This review focuses on the effect of the addition of various non-meat proteins on the emulsification of myofibrillar proteins and the stability of myofibrillar protein gel systems and analyzes the effect of non-meat proteins on the quality of meat products. This review will hopefully provide theoretical guidance for the application of non-meat proteins in improving the quality of meat products and in foods.
作者
黄春阳
王灵娟
王哲
张新笑
马晶晶
杨静
邹烨
王道营
徐为民
HUANG Chunyang;WANG Lingjuan;WANG Zhe;ZHANG Xinxiao;MA Jingjing;YANG Jing;ZOU Ye;WANG Daoying;XU Weimin(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;College of Food Science,Tibet Agriculture and Animal Husbandry University,Nyingchi 860000,China;Key Laboratory of Cold Chain Logistics Technology for Agricultural Products,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China)
出处
《肉类研究》
2023年第2期62-67,共6页
Meat Research
基金
西藏自治区科学技术厅2022年度中央引导地方科技发展资金项目(XZ202202YD0004C)
国家现代农业产业技术体系建设专项(CARS-41)
江苏省重点研发计划(现代农业)项目(BE2020301)。
关键词
非肉蛋白
肌原纤维蛋白
乳化特性
凝胶特性
肉品品质
non-meat proteins
myofibrillar proteins
emulsifying characteristics
gel properties
meat quality
