摘要
肌肉的化学组成及代谢是肉质特征形成的生化基础。肌肉颜色取决于肌红蛋白的氧化还原状态及氧结合量 ;肌肉嫩度与肌纤维状态、结缔组织的含量和组成、肌内脂肪含量以及肌肉内蛋白分解酶等因素有关 ;肌肉风味取决于风味物质的种类和含量以及肌内脂肪的性质 ,膻味来源于雄烯酮和粪臭素 ;肌肉系水力是影响猪肉的颜色、风味和嫩度的重要因素。系水力的高低取决于肌肉 pH和肌肉脂质的氧化程度。
The chemical compositions and nutrient metabolism are the biochemical basis for the development of pork quality traits. Pork color is dependent upon the oxidation reduction status and the amount of oxygen bound. Pork tenderness is related to working condition of myofibrils, the content and constitutes of connective tissue, intramuscular fat content and protein breaking enzymes. Pork flavor is associated with flavoring substances and intramuscular lipids in the meat. Boar taint originates from androstenone and skatole. Pork color, flavor and tenderness are all influenced by pork water holding capacity, which is affected by muscle pH and lipid oxidation. All the above aspects have been reviewed in this article.
出处
《四川农业大学学报》
CSCD
2002年第1期60-66,共7页
Journal of Sichuan Agricultural University
基金
四川省重点科研项目"提高猪肉品质的综合技术研究"的部分内容
