冷冻-解冻肌原纤维蛋白结构评价技术研究进展

Research progress in evaluation technology of structural characteristics of frozen-thawed myofibrillar proteins

中文关键词:  肌肉食品  冻融  肌原纤维蛋白  现代检测技术  应用进展

英文关键词:muscle foods  freezing-thawing  myofibrillar proteins  modern detection technology

中文摘要:

      肌肉类食品在加工和运输中常常经历冷冻-解冻的过程, 严重破坏肌原纤维蛋白的结构与功能特性, 进而降低肌肉食品的食用价值。因此, 评价肌原纤维蛋白冷冻-解冻过程中结构特性的变化对于监测冻融肌肉食品的加工食用价值具有重要意义。本文针对现代检测技术在评价冻融肌原纤维蛋白结构特性方面的研究进展和应用情况进行了系统总结和分析, 主要介绍了光谱学技术、显微镜技术、核磁共振技术、蛋白组学和分子动力学模拟等技术的研究应用现状。此外, 比较了上述不同检测技术的优缺点, 并对现代检测技术在评价肌原纤维蛋白品质特性方面的未来发展方向进行了展望, 未来需进一步优化相关检测技术, 使其操作更简单、更易实施, 以期在冷冻肉品生产和加工工业化中推广应用并提供技术支持, 旨在为提高冷冻肌肉食品品质提供科学参考。

英文摘要:

      Muscle foods often undergo freezing-thawing process during processing and transportation, which can severely damage structural and functional characteristics of myofibrillar proteins and thereby reduce edible value of muscle foods. Therefore, it is of great significance to evaluate the changes of structural characteristics of myofibrillar proteins during the freezing-thawing process aiming to monitor the processing and nutritional value of frozen-thawed muscle foods. This paper provided systematic summary and analysis of the research progress and application of modern detection techniques in evaluating the structural characteristics of frozen-thawed myofibrillar proteins, mainly introduced the current research and application status of spectroscopic techniques, microscopy techniques, nuclear magnetic resonance techniques, proteomics, and molecular dynamics simulations. Additionally, compared the advantages and disadvantages of the aforementioned detection techniques and discussed the future development directions of modern detection techniques in evaluating the quality characteristics of myofibrillar proteins. In the future, it is necessary to further optimize the relevant detection techniques to make their operations simpler and more feasible to implement, in order to promote their application and provide technical support in the industrial production and processing of frozen meat production, thus aiming to improve the quality of frozen muscle foods by providing scientific references.