摘要
鱼肉在贮藏过程中物理、化学和生化性质都会发生改变。大量研究表明,鱼肉性质的变化与其肌肉中许多内源性酶类密切相关。本文综述了几种与肉的品质或肉的成熟有关的肌肉酶的结构特点、作用机理以及对鱼肉品质的影响;并就肌肉酶的发展趋势进行了展望。
;The physical, chemical and biochemical properties of fish change during storage. A large number of studies have shown that many endogenous enzymes were closely related in the fish changing nature of its muscle. This paper summarized the structure and action mechanism of the enzymes that related to the quality and maturation of fish muscle; studied the effect of the muscle enzymes to meat quality; and prospects the future development of muscle enzymes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第7期370-373,377,共5页
Science and Technology of Food Industry
基金
国家现代农业产业技术体系(CARS-49)
农业公益性行业专项(201003055-06)
广东省科技计划重点项目(2009A020700004)
国家农业科技成果转化资金项目(ZD-2012-345-3)
广西科学研究与技术开发计划项目(11107005-2)
中央级公益性科研院所基本科研业务费专项(2012YD01)
关键词
肌肉酶
鱼肉
品质
muscle enzyme
fish meat
quality
