Xiong Y L
Department of Animal Sciences, University of Kentucky, Lexington 40546.
Crit Rev Food Sci Nutr. 1994;34(3):293-320. doi: 10.1080/10408399409527665.
Texture, moisture retention, and tenderness of processed muscle foods are influenced by the functionality of myofibrillar protein. Recent studies have revealed large variations in processing quality between red and white muscle groups that can be attributed to differences in the functional properties of myofibrillar protein associated with the type of fiber. Myofibrillar proteins from fast- and slow-twitch fibers exhibit different biochemical and rheological characteristics and form gels with distinctly different viscoelastic properties and microstructures. The existence and wide distribution of the numerous myosin isoforms in different muscle and fiber types contribute to the various functional behaviors of myofibrillar protein. The different sensitivities of fast and slow myofibrillar proteins to pH, ionic environment, temperature, and other external factors have been well documented and illustrate the importance of adjusting meat processing conditions, according to fiber type profile to achieve maximum protein functionalities, and hence, uniform quality of the final muscle foods.
加工肌肉食品的质地、保水性和嫩度受肌原纤维蛋白功能特性的影响。最近的研究表明，红色和白色肌肉组之间的加工质量存在很大差异，这可归因于与纤维类型相关的肌原纤维蛋白功能特性的差异。快肌纤维和慢肌纤维的肌原纤维蛋白表现出不同的生化和流变学特性，并形成具有明显不同粘弹性特性和微观结构的凝胶。不同肌肉和纤维类型中众多肌球蛋白同工型的存在和广泛分布导致了肌原纤维蛋白的各种功能行为。快肌和慢肌原纤维蛋白对pH值、离子环境、温度和其他外部因素的不同敏感性已有充分记录，这说明了根据纤维类型分布调整肉类加工条件以实现最大蛋白质功能，从而使最终肌肉食品质量均匀的重要性。
