肉类宰后成熟机制及成熟进程监测研究进展

摘要/Abstract

摘要： 宰后成熟是提高肉类食用品质（如嫩度、多汁性、风味等）的关键手段，常见的成熟方式有湿法成熟、干法成熟和干-湿结合的分步式成熟，不同成熟方式各有特点，最终的目的都是提高肉的可食用性和适口性，但成熟时间过长会对肉的品质带来负面影响，如造成严重的质量损失，过度的脂肪及蛋白氧化等问题。因此，明确宰后成熟机制、监控和优化成熟进程，在提高肉类食用品质的同时，最大限度地减少过度成熟带来的品质缺陷，对肉类产业发展具有重要意义。尽管目前基于不同成熟方式下的成熟进程监测及优化、肉品质预测的相关研究鲜有报道，但成熟进程的精准化控制将成为未来肉类产业发展的重要方向。本文综述了宰后不同成熟方式及对肉嫩度、风味、颜色和氧化稳定性的影响和作用机制，对基于肉表面霉菌覆盖率和电阻的干法成熟度监测和基于组织渗出液的湿法成熟进程监测进行了讨论和展望，以期为后续建立基于肌肉特异性的成熟策略提供理论支持。

关键词: 肉, 宰后成熟, 食用品质, 成熟进程监测, 品质预测, 渗出液

Abstract: Postmortem aging is a critical approach to improve the edible quality of meat, such as tenderness, juiciness, and flavor etc. There are three types of aging methods, namely wet-aging, dry-aging, and dry-then-wet aging. Although the various forms of aging have their own characteristics, the ultimate goal of them is to improve the edible and palatability of meat. However, extended aging will lead to severe weight loss, lipid and protein oxidation, and other deteriorative effects. Therefore, it is very beneficial for the meat industry to elucidate the mechanisms of postmortem aging, monitor and optimize the aging process, improve the quality of meat, and minimize quality defects caused by over-aging. Precision control of postmortem aging process will become an important direction of meat industry development in the future, even though very few studies have been reported on aging process monitoring and optimization, meat quality attributes prediction according to their respective aging methods. In this paper, the effects and mechanisms of different postmortem aging strategies on meat tenderness, flavor, color and oxidation stability were reviewed. Process monitoring of dry-aging based on mold coverage and electrical resistance on meat surface, and wet-aging process monitoring based on meat exudate were proposed and prospected, which is expected to lay a theoretical foundation for the establishment of standardized or muscle-specific aging strategies.

Key words: meat, postmortem aging, edible quality, aging process monitoring, quality prediction, meat exudate

中图分类号:

TS251.1

喻倩倩李诗萌程蓓刘硕孙承锋. 肉类宰后成熟机制及成熟进程监测研究进展[J]. 食品科学, 0, (): 0-0.

Cheng-Feng SUN. Research progress on the postmortem aging mechanism and aging process monitoring of meat[J]. FOOD SCIENCE, 0, (): 0-0.

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