摘要
本研究围绕生物酶解与微结构重塑协同提升牛羊制品嫩度技术展开。生物酶解通过特异性降解肌肉蛋白质,微结构重塑从物理化学层面破坏肌肉纤维、优化酶解环境,二者协同作用于蛋白质与细胞超微结构,实现肉质嫩化。然而,该技术在应用中面临稳定性差、成本高、市场认知不足及环境压力等问题。为此,提出构建标准化技术体系、创新成本控制模式、强化市场教育、推动绿色技术升级等对策,为牛羊制品嫩化技术产业化与可持续发展提供理论和实践依据。
This study focuses on the technology of synergistic improvement of the tenderness of cattle and sheep products through biological enzymatic hydrolysis and microstructure remodeling.Biological enzymatic hydrolysis specifically degrades muscle proteins and remodels the microstructure to destroy muscle fibers and optimize the enzymatic hydrolysis environment at the physical and chemical levels.The two work together to act on proteins and the ultrastructure of cells,achieving meat tenderization.However,this technology faces problems such as poor stability,high cost,insufficient market awareness and environmental pressure in application.To this end,countermeasures such as constructing a standardized technical system,innovating cost control models,strengthening market education,and promoting the upgrading of green technologies are proposed to provide theoretical and practical basis for the industrialization and sustainable development of tenderization technology for cattle and sheep products.
作者
闫立婷
YAN Liting(Beijing Yanqi Yueshengzhai Halal Food Co.,Ltd.,Beijing 101407,China)
出处
《现代食品》
2026年第1期72-74,共3页
Modern Food
关键词
生物酶解
微结构重塑
牛羊制品
嫩度提升
biological enzymatic hydrolysis
microstructure remodeling
cattle and sheep products
tenderness improvement
