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食品与发酵工业  2022, Vol. 48 Issue (20): 286-292    DOI: 10.13995/j.cnki.11-1802/ts.029081
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
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
柏怡文1,2,3,4, 柯志刚1,2,3,4, 周绪霞1,2,3,4, 丁玉庭1,2,3,4*
1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
2(浙江省深蓝渔业资源高效开发利用重点实验室,浙江 杭州,310014)
3(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
4(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color
BAI Yiwen1,2,3,4, KE Zhigang1,2,3,4, ZHOU Xuxia1,2,3,4, DING Yuting1,2,3,4*
1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
4(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
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摘要 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。
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柏怡文
柯志刚
周绪霞
丁玉庭
关键词:  亚硝酸盐  植物源发色剂  NO  CO  冷等离子体  等离子体活化水    
Abstract: 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.
Key words:  nitrite    botanical coloring agents    nitric oxide    carbon monoxide    cold plasma    plasma-activated water
收稿日期:  2021-08-24      修回日期:  2021-09-28           出版日期:  2022-10-25      发布日期:  2022-11-18      期的出版日期:  2022-10-25
基金资助: “十三五”国家重点研发计划重点专项 (2019YFD0901600)
作者简介:  硕士研究生(丁玉庭教授为通信作者,E-mail:dingyt@zjut.edu.cn)
引用本文:    
柏怡文,柯志刚,周绪霞,等. 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[J]. 食品与发酵工业, 2022, 48(20): 286-292.
柏怡文,柯志刚,周绪霞,et al. Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color[J]. Food and Fermentation Industries, 2022, 48(20): 286-292.
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