食品科学 ›› 2019, Vol. 40 ›› Issue (23): 327-333.doi: 10.7506/spkx1002-6630-20181210-122

• 专题论述 • 上一篇    下一篇

钙盐对肉与肉制品肉色的影响及其机理研究进展

张蒙蒙,罗欣,张一敏,毛衍伟,杨啸吟,类红梅,韩明山,梁荣蓉   

  1. (1.山东农业大学食品科学与工程学院,山东 泰安 271018;2.国家牛肉加工技术研发专业中心,山东 泰安 271018;3.国家肉牛牦牛产业技术体系通辽站,内蒙古 通辽 028000)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    国家自然科学基金面上项目(31871731);现代农业产业技术体系建设专项(CARS-37); 山东省现代农业产业技术体系创新团队建设专项(SDAIT-09-09);山东省重点研发计划项目(2019GNC106050)

A Review of Recent Research on the Effect and Underlying Mechanism of Calcium Salts on Meat Color

ZHANG Mengmeng, LUO Xin, ZHANG Yimin, MAO Yanwei, YANG Xiaoyin, LEI Hongmei, HAN Mingshan, LIANG Rongrong   

  1. (1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. National R & D Center for Beef Processing Technology, Tai’an 271018, China; 3. National Beef Cattle Industrial Technology System, Tongliao Station, Tongliao 028000, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 在肉类工业中,钙盐常用于改善生鲜肉的嫩度,或者作为肉制品营养强化剂或低钠肉制品的部分替代盐类应用在肉制品中。但研究发现,钙盐处理在以上应用过程中容易导致肉色的劣变。然而,在目前关于钙盐与肉色关系的研究中,有许多结论存在争议,这可能与钙盐种类、添加剂量、加工方法以及诸多环境因素有关。因此,为进一步明确钙盐对肉色影响的机制和当前的研究进展,本文从钙盐与脂质氧化和高铁肌红蛋白还原活性的关系等方面探讨了钙盐影响肉色的可能机制,并对近年来钙盐对肉与肉制品肉色和肉色稳定性影响的研究进展进行了概述,以期为未来钙盐在肉类工业中的合理应用提供借鉴。

关键词: 钙盐, 肉色, 肉色稳定性, 高铁肌红蛋白还原活性, 脂质氧化

Abstract: In the meat industry, calcium salts are often used in tenderness improvement, as nutritional fortifiers in meat products, or as a partial substitute for sodium chloride in low-sodium meat products. However, it has been found that calcium salt treatments can readily meat color deterioration. Currently, there are many disagreements on the effect of calcium on meat color, which may be associated with the type and addition amount of calcium salts various environmental factors. In order to clarify the mechanism underlying the effect of calcium on meat color, the relationship between calcium and lipid oxidation and metmyoglobin reducing capacity in meat is considered in this paper. Meanwhile, it reviews recent research on the effect of calcium on the color and color stability of meat and meat products. We hope that this review will provide a basis for reasonable application of calcium in meat production.

Key words: calcium ion, meat color, meat color stability, metmyoglobin reducing activity, lipid oxidation

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