摘要
对近几十年来人们对肉色化学、鲜肉成色机理的描述,影响肉色稳定性的化学、生物学因素,进行了综述。国际上研究者们对有关肉色的众多相关性指标和因素均存在很大的争议,但肌红蛋白的绝对含量和肌红蛋白的三种不同形式的相对含量,为肉色稳定性的基础已被广泛认可。
Fleshcolor chemistry and fleshcolor transformation mechanism were described in this article , the key factors of chemistry and biology effect in fleshcolor stability were summarized. International investigators disputed relativity index and factors of fleshcolor, but recognized the content of myoglobin was the foundation of fleshcolor stability.
出处
《肉类工业》
2006年第6期32-34,共3页
Meat Industry
关键词
肉色
稳定性
肌红蛋白
机理
fleshcolor stability myoglobin mechanism fleshcolor stability myoglobin mechanism
