肉类研究Issue(2)：35-39,5.DOI:10.15922/j.cnki.rlyj.2016.02.008
蛋白质降解对猪肉制品品质影响的研究进展
A Review of the Influence of Protein Degradation on the Quality of Pork Products
摘要
Abstract
Protein is one of the most important and most abundant components next to water in the living body, and it is also one of the main components in foods. In meat and meat products, proteins and amino acids are not only the main nutrients, but also are the material basis of food texture, lfavor and color; besides, they have multiple functions, just like emulsiifers, gelling agents and stabilizers. Therefore, protein degradation in meat and meat products will greatly affect the quality. This article summarizes the main types of meat protein, changes in the structure and composition with protein degradation, and the impact of protein degradation on the quality of pork products. Moreover, the recent progress made in the research of related assays is described as well, aiming to provide a reference for related studies.关键词
蛋白质/蛋白质降解/猪肉制品/品质/分析检测Key words
protein/protein degradation/pork products/quality/detection and analysis分类
轻工纺织引用本文复制引用
耿翠竹,王海滨,崔莹莹,胥伟,陈季旺,王琦,熊幼翎..蛋白质降解对猪肉制品品质影响的研究进展[J].肉类研究,2016,(2):35-39,5.基金项目
湖北省自然科学基金面上项目 （）
