CAJ | 학술논문

冷冻贮藏是肉类食品重要的贮藏方法，但在冻藏会引起肉类食品中的主要蛋白-肌原纤维蛋结构发生变化，引起蛋白质发生变性，从而影响其功能特性，降低肉类制品的品质。论述了肌原纤维蛋白的冷冻变性机理，并对冷冻贮藏期间肌原纤维蛋白结构与功能特性的变化进行论述。
냉동저장시육류식품중요적저장방법，단재동장회인기육류식품중적주요단백-기원섬유단결구발생변화，인기단백질발생변성，종이영향기공능특성，강저육류제품적품질。논술료기원섬유단백적냉동변성궤리，병대냉동저장기간기원섬유단백결구여공능특성적변화진행논술。
Frozen storage is an important method for meat preservation , however , myofibrillar protein that the major protein of meat food could be denatured because of the structural change of the protein during the frozen storage , therefore , deteriorate the functionality of the protein and quality of the meat products .In this paper, the mechanisms of denaturation and the changes in structural and functional properties of myofibrillar proteins during frozen storage have been extensively discussed .