Abstract:

This article outlines several research issues in the meat processing, elaborates the effects and mechanisms of endogenous proteinase of muscle and calcium ion＇s in meat mellow condition, and cites three meat tender technologies. It also introduces the latest research progress of the mechanism of flavvor forms of the Jinhua ham and the modernized craft transformation, proposes problems existed in the chilled meat and the quality control measures in the produce process, and introduces the application of predictive microbiology in the chilled meat; Summarizes the muscle protein function characteristic and its the influence factors, and makes a deep discussion to heat-induced gel. This article points out the direction of research work in the future according to above issues in the meat product.

Key words: mellow, jinhua ham , chilled meat , gels

摘要：

针对肉品加工中的几个研究热点,阐述了肌肉内源蛋白酶、钙离子在肉类成熟嫩化过程中的作用机理和嫩化技术;介绍了金华火腿风味形成机理及现代化工艺改造的最新研究进展;指出了冷却肉在生产加工中存在的问题和品质控制措施,并介绍了微生物预报技术在冷却肉中的应用;文中还提出了肌肉蛋白质功能特性的概念,着重描述了热诱导凝胶的形成机制,并就肌肉类型、pH值、离子强度、离子类型、加热温度和多聚磷酸盐及其水解对凝胶特性的影响做了深入的探讨.

关键词: 嫩化 金华火腿 冷却肉 功能特性 凝胶