热加工对肉糜类制品品质的影响及调控研究进展

Evaluation of Effect and Modification of Heating on the Quality Attributes of Comminuted Meat Products: A Review

摘要:

肉糜类制品具有独特的口感和风味,在国内占据较大的消费市场。热加工处理是肉糜类制品实现安全和美味的先决条件,热诱导肌原纤维蛋白结构和功能特性的改变是赋予产品理想的食用品质和质地特性的关键。然而,过度的热处理通常会对肌原纤维蛋白(Myofibrillar protein, MP)产生不可逆的负面影响从而降低产品的最终品质。因此,如何在加热条件下改变肌原纤维蛋白的结构和功能特性进而对肉糜类制品的品质进行调控具有重要意义。基于此,本综述首先概述了加热过程中肌原纤维蛋白结构和功能特性的变化及其在肉糜类制品品质中的体现,进而重点关注了加热条件下肌原纤维蛋白不同改性方法的作用机制及其在肉制品中的应用效果,以期为肉制品在热加工过程中品质的保持提供理论参考。

Abstract:

Comminuted meat products are very popular because of their unique texture and flavor, occupying a large consumer market in China. Heating is a prerequisite for achieving safety and taste in most meat products, and heat-induced changes in the structural and functional properties of myofibrillar protein (MP) are essential for conferring desirable eating qualities and textural properties to the products. However, there are usually irreversible negative effects on MP during excessive heat treatment, which reduces the final quality of the product. Therefore, how to modify the quality of comminuted meat products under heating is of great importance. Based on this, this review firstly outlines the changes of structural and functional properties of MP during the heating process and their manifestation in the quality of comminuted meat products; Then, this review will focus on the current mechanisms regarding MP modification methods under heating and further elaborate on their effects in meat products, with a view to providing references in the field of heating processing of meat products.