镁的生物学功能及其对肉品质影响的研究进展

doi:10.16431/j.cnki.1671-7236.2015.02.025

摘要/Abstract

摘要： 肉类作为生活中重要的营养之一,其品质越来越受到消费者的关注。镁作为生物体内重要的阳离子,在机体组成、免疫、应激、抗氧化等方面发挥着重要的生物学功能,对肉品质也有重要影响。作者就镁的生物学功能、添加镁对肉品质的影响进行简述,为探索改善肉品质的可行措施提供参考。

关键词: 镁; 肉品质; 肉色; pH; 系水力

Abstract: As one of the important nutrition,meat quality gets increasing attention of consumers.Magnesium as organisms important cations in the body,plays an important biological function in the body's immune,stress,antioxidant,also has important influence to the meat.This paper discusses the biological functions and effects on meat quality of magnesium,in order to provide basis for exploring the feasible measures of improving meat quality.

Key words: magnesium; meat quality; flesh; pH; water-holding capacity

中图分类号:

S816.71

姜海龙, 谷琳琳, 王鹏, 蔡维北, 杨一, 张海全, 秦贵信. 镁的生物学功能及其对肉品质影响的研究进展[J]. , 2015, 42(2): 395-400.

JIANG Hai-long, GU Lin-lin, WANG Peng, CAI Wei-bei, YANG Yi, ZHANG Hai-quan, QIN Gui-xin. Research Progress on Biological Function of Magnesium and its Influence on Meat Quality[J]. , 2015, 42(2): 395-400.

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