肌肉颜色变化的机理及其控制方法初探

©1994-2010ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.:(VCVE),StudyonmechanismofcolorchangesofmuscleandpossiblecontrolmethodAbstractThroughanalyzingthestructureandpropertiesofmyoglobininmusclesandrelatedcolorchangemechanism,theauthorsystematicallystudiedthemethodstoextendthecolorstablephaseofmeatproductsbyaddingdifferentkindsofantioxidantssuchasVitaminCandVitaminEetc.ormodifiedgasstorage.Keywordmyoglobinoxymyoglobinmetmyoglobin,,pH,,,,1,018%,16800,153,,4,,,11Fe,,,,6,4N,Fe2+Fe3+,O222O2,Fe2+,,O2Fe2+81MeatIndustryX:,03306720064300©1994-2010ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.:(MbO2);,(Mb);,(MMb),,,1333122Pa,,,,,,,,13KPa,(MbO2),,,,,,,VCVE,313,015%1%,,,91MeatIndustry20064300©1994-2010ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(1967)[7],MMbr=0173;Greene(1969)[8]PG()BHA(),PGBHA,,Greene(1971)[9],PGBHA,,,,,,,,,(VE)(VC),314,,,,MMb,,,,,,,,,,,57d,,,,,,,(H2S)(H2O2),,1%10%,,pH(pH610),,Pseudomonasmephitica,,4,,,,,411,,,,O2+N2+CO2,CO,O2,CO,,,CO2,,412,VCVEVCVE02MeatIndustry20064300©1994-2010ChinaAcademicJournalElectronicPublishingHouse.Allrightsreserved.(2)4..,2004,(6)5,.,,2001,(4)6Baran.W.L.,Kraft.A.A.,andWalker.H.W.1969.Effectofcarbondioxideandvacuumpackagingoncolorandbacteriacountonmeat.J.MilkandFoodTech.33:77.7Hutchins.B.K.,liu,T.H.P.andWatts.B.M.1967.Effectofadditivesandrefrigerationonreducingactivity,metmyoglobinandmalonaldehydeofrawgroundbeef.J.Food.Sci.32:214.8Greene.B.E.1969.Lipidoxidationandpigmentchangesinrawbeef.J.FoodSci.34:110.9Greene.B.E.,IN-MayHsinandZipser.M.W.1971.Retarda2tionofoxidativecolorchangesinrawgroundbeef.J.FoodSci.36:940.(2005211228)250100,pH,StudyonfermentedmeatproductsAbstractThearticledescribedsomecommonlyadoptedmicrobesinfermentedmeatproductsandtheirfunctionalpropertiessuchasdecreasingthepHvalue,retardingthegrowthofspoilagemicroorganisms,improvingthetexture,colorandflavoroffer2mentedmeatproducts,andminimizingtheformationofnitrosaminebutundesiredproducingoftoxinsetc.Thenitbrieflyintro2ducedtheimprovedprocessingtechnologyoffermentedsausageandrelatedstartercultureisolationandpurificationtechnologyabroadandatthesametimereviewedthedomesticstudiesoffermentedsausage.Basedonalltheseinformation,itwasconcludedthatbymodifyingwestern-stylefermentedsausagemakingtechnologywithlocaltraditionalcharacteristics,i.e.tomakeChinese-stylefermentedsausagebyinoculationoflacticacidculturewasprobablythedevelopmenttrendinthenearfuture.Keywordsfermentedmeatproductsfermentedsausagemicrobes,,,,,,pH513,25%50%,2131,pH513,15%,3171,,,,,Genoasalmi,,12MeatIndustry20064300