肉制品的呈色机理和色泽评定研究进展.docVIP

肉制品的呈色机理和色泽评定研究进展 　　摘 要：肉制品的色泽是判断其品质的最直观指标，其变化与肉制品品质及加工过程的处理有关。本文对肉制品的呈色机理和色泽评定指标及方法进行综述，目的是对方法的特点及适用性进行比较，并从机理上进行探讨，为肉制品颜色测定方法的选择提供依据。肉制品的呈色机理和色泽保护是该领域的研究热点，包括肌红蛋白呈色的化学原理，亚硝酸盐对肉制品的发色作用机理以及影响色泽变化的主要因素；评价方法包括物理评定法、化学评定法、感官评定法。新兴的计算机视觉技术发展迅速，已表现出了对于肉色评价的巨大潜力。 　　关键词：肉制品；肌红蛋白；亚硝酸盐；呈色机理；色泽评定 　　Abstract： Color is the most intuitive indicator to judge the quality of meat products. Color changes of meat products are related to their quality and processing technologies. This article reviews the coloration mechanism of meat products and the current indicators and methods to assess the color of meat products， aiming to compare the features and applicability of these methods and elucidate the underlying mechanism for the purpose of providing evidence for the selection of methods for color assessment of meat products. The coloration mechanism and color protection of meat products are the hot research topics in this field such as the chemical principles of coloration of myoglobin， the mechanism of action of nitrite in the coloration of meat products， and the factors that affect the color changes of meat products. Physical and chemical methods and sensory evaluation are currently available to assess the color of meat products. The burgeoning development of computer vision as an emerging technology has demonstrates its huge potential for meat color assessment. 　　Key words： meat products； myoglobin； nitrite； coloration mechanism； color assessment 　　DOI：10.15922/ki.rlyj.2016.12.009 　　中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2016）12-0048-06 　　引文格式： 　　胡煌， 吕飞， 丁玉庭. 肉制品的呈色机理和色泽评定研究进展[J]. 肉类研究， 2016， 30（12）： 48-53. DOI：10.15922/ki.rlyj.2016.12.009. http：// 　　HU Huang， L? Fei， DING Yuting. Progress in coloration mechanism and color assessment of meat products[J]. Meat Research， 2016， 30（12）： 48-53. （in Chinese with English abstract） DOI：10.15922/ki.rlyj.2016.12.009. http：// 　　对于食物，人们最直观最先决的感受就是视觉上的刺激。对于普通消费者来说，肉制品的色泽比其他的质量因素更为重要[1]。因为颜色更为直观，并且消费者未接触肉制品的情况下，颜色就可能成为评判其质量的唯一标准。例如消费者