鱼肉质构的影响因素及测定方法研究进展

Research progress on the influencing factors and determination methods of fish muscle texture

中文关键词:  鱼肉质构  肌纤维  结缔组织  内源蛋白酶

英文关键词:fish muscle texture  muscle fibers  connective tissue  endogenous protease

中文摘要:

      鱼类产品是居民膳食重要的动物性蛋白源, 而质构特征是评价鱼肉品质的关键指标。为系统总结分析影响鱼肉质构的主要因素, 本文首先分析了鱼肉质构与肌纤维、结缔组织及肌内脂肪的内在关系; 在此基础上, 从养殖方式、饲料配方、捕获季节及处死方式等角度综述了影响鱼肉质构的外在因素, 并分析了内源蛋白酶降解、细胞冷冻冰晶损伤及蛋白冷冻变性在低温贮藏鱼肉质构软化中的作用; 最后总结了鱼肉质构的仪器测定方法, 旨在为鱼类产品食用品质评价及控制提供理论参考。

英文摘要:

      Fish products are an important source of animal protein for residents’diets, and texture characteristics are the key indicators for evaluating the quality of fish meat. In order to systematically summarize and analyze the main factors affecting the texture of fish meat, this paper firstly analyzed the internal relationship between fish muscle texture and muscle fiber, connective tissue and intramuscular lipid. On this basis, this review discussed the external factors affecting fish muscle texture from the aspects of culture mode, feed formula, capture season and slaughter methods, analyzed the effects of endogenous protease degradation, ice crystal damage and protein freezing denaturation on texture softening of fish meat during low temperature storage, finally summarized the instrumental methods for the determination of fish muscle texture was, which aimed to provide a theoretical reference for the eating quality evaluation and control of fish products.