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| 肌红蛋白影响畜禽活体肌肉和宰后鲜肉肉色的研究进展 | |
| 引用本文： | 程志斌,苏子峰,廖启顺,胡永金.肌红蛋白影响畜禽活体肌肉和宰后鲜肉肉色的研究进展[J].中国畜牧杂志,2009,45(21). |
| 作者姓名： | 程志斌 苏子峰 廖启顺 胡永金 |
| 作者单位： | 1. 云南农业大学云南省动物营养与饲料重点实验室,云南昆明,650201 2. 大理大学生命科学与化学学院,云南大理,671003 3. 云南农业职业技术学院,云南昆明,650031 |
| 摘 要： | 肉色是影响消费者购买肉产品的最主要因素,因为消费者通过肉色对肉产品新鲜度和卫生状况产生第一印象。肉色的化学本质是肌红蛋白分子,本文综述了4个肌红蛋白分子(脱氧肌红蛋白、氧合肌红蛋白、高铁肌红蛋白、碳氧肌红蛋白)的结构及其相互转化反应和对畜禽活体肌肉和宰后鲜肉肉色的影响。 |
| 关 键 词： | 肌肉肉色 鲜肉肉色 脱氧肌红蛋白 氧合肌红蛋白 高铁肌红蛋白 碳氧肌红蛋白 |
Advances in the Influence of Myoglobin Chemistry on Livestock or Poultry Muscle and Fresh Meat Color |
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| CHENG Zhi-bin,SU Zi-feng,LIAO Qi-shun,HU Yong-jin.Advances in the Influence of Myoglobin Chemistry on Livestock or Poultry Muscle and Fresh Meat Color[J].Chinese Journal of Animal Science,2009,45(21). | |
| Authors: | CHENG Zhi-bin SU Zi-feng LIAO Qi-shun HU Yong-jin |
| Abstract: | Meat purchasing decisions are influenced by color more than any other quality factor because consumers use discoloration as an indicator of freshness and wholesomeness.Myoglobin is the principal protein responsible for meat color.This paper reviewed the interactive transforming reaction and effect of four myoglobin molecules,including deoxymyoglobin,oxymyoglobin,metmyoglobin and carboxymyoglobin,on livestock or poultry muscle and fresh meat color. |
| Keywords: | muscle colour fresh meat color deoxymyoglobin oxymyoglobin metmyoglobin carboxymyoglobin |
| 本文献已被 万方数据 等数据库收录！ | |