Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat

被引：1

作者：

Yu Q. ^{[1
]}

Liu J. ^{[2
]}

Hong H. ^{[3
]}

Gao R. ^{[1
]}

Bao Y. ^{[1
]}

机构：

[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang

[2] College of Life Sciences, South-Central Minzu University, Wuhan

[3] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing

来源：

Shipin Kexue/Food Science | 2023年 / 44卷 / 05期

基金：

中国国家自然科学基金;

关键词：

microstructure; myofibrillar protein; net charge; water-holding capacity;

D O I：

10.7506/spkx1002-6630-20220413-157

中图分类号：

学科分类号：

摘要：

Water-holding capacity is an important quality attribute of fresh meat. It is closely related to eating quality attributes such as tenderness, juiciness and color. Water-holding capacity also affects the mass of meat when marketed. Therefore, water-holding capacity has a focus of attention in the meat industry. This paper reviews the fundamental theory of the water-holding capacity of meat and its recent developments. A brief introduction is given to the microstructure of muscle and water distribution in muscle. The roles of electrostatic forces, osmotic pressure, and capillary forces in the water-holding capacity of meat are summarized, and the methods used for water-holding measurement are reviewed. Finally, the latest research progress on the water-holding mechanism in meat is discussed with a focus on net charge and microstructure. This comprehensive review will provide a theoretical basis for meat research and production. © 2023 Chinese Chamber of Commerce. All rights reserved.

引用

页码：241 / 247

页数：6

共 45 条

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