黄卉, 孙申宇, 魏涯, 李来好, 杨贤庆, 郝淑贤, 岑剑伟, 赵永强, 陈胜军, 林织. 红色肉贮藏期间肌红蛋白与肉色变化研究进展[J]. 南方水产科学, 2020, 16(3): 119-124. DOI: 10.12131/20190170
引用本文: 黄卉, 孙申宇, 魏涯, 李来好, 杨贤庆, 郝淑贤, 岑剑伟, 赵永强, 陈胜军, 林织. 红色肉贮藏期间肌红蛋白与肉色变化研究进展[J]. 南方水产科学, 2020, 16(3): 119-124. DOI: 10.12131/20190170
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HUANG Hui, SUN Shenyu, WEI Ya, LI Laihao, YANG Xianqing, HAO Shuxian, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, LIN Zhi. Research progress on color transformation of red meat during storage[J]. South China Fisheries Science, 2020, 16(3): 119-124. DOI: 10.12131/20190170
Citation: HUANG Hui, SUN Shenyu, WEI Ya, LI Laihao, YANG Xianqing, HAO Shuxian, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, LIN Zhi. Research progress on color transformation of red meat during storage[J]. South China Fisheries Science, 2020, 16(3): 119-124. DOI: 10.12131/20190170
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红色肉贮藏期间肌红蛋白与肉色变化研究进展

Research progress on color transformation of red meat during storage

    摘要
  • 摘要: 肉色是反映肉类品质最直观指标，其在贮藏期间的变化与品质的相关性是近年的研究热点。文章综述了肌红蛋白与肉色变化的关系及主要影响因素，以及线粒体通过影响肌红蛋白的存在形式对肉色的调控作用，旨在为贮藏过程中的肉色保鲜技术提供理论基础。

     

    Abstract: Meat color is the most direct index of meat quality, and the correlation between its changes during storage and quality has been a hotspot in recent years. The paper reviews the relationship between myoglobin and meat color change, discusses the main influencing factors, and investigates the mitochondrial regulation of meat color by affecting the presence of myoglobin. The review provides a theoretical basis for the preservation technology of meat color during storage.

     

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