香辛料在肉类食品中抗氧化效应的研究进展

香辛料是一类传统的肉类调味品。现代研究表明:除了调味功能以外,香辛料中丰富的天然成分还有很好的抗氧化活性,在油脂和富含脂肪的肉类食品中能起到抑制脂肪氧化,延长保质期的功效。综述了香辛料的使用形态、抗氧化活性成分,以及其抗氧化效应在肉类食品中的应用现状,为进一步开发此类天然食品添加剂提供科学的参考。     

香辛料提取物在肉品保鲜中的作用及应用

天然香辛料提取物对肉品具有抑菌防腐作用和抗氧化作用,可用于肉品保鲜。本文主要论述了香辛料提取物的提取和使用方法、对肉品的作用以及其作为保鲜剂在冷却肉和肉制品中的应用情况。     

印度和新西兰联合研究可食性膜中的总序天冬提取物对肉制品脂质氧化稳定性和贮藏品质的影响

正氧化是影响肉制品品质和货架期的主要因素之一,过度氧化会导致产品颜色、风味和质构特性的劣变,当今肉制品研究的重点之一就是利用天然抗氧化物质抑制肉制品的氧化。天然活性物质来源广泛、种类繁多,总序天冬提取物作为一种生物活性成分可以添加到海藻酸钙可食性膜中,由于其具有生物防腐作用,可以提升肉     

天然抗氧化剂对动物肉品的作用

肉品中含有丰富的脂肪和蛋白质,在生产、加工及运输过程中极易被氧化,极易发生氧化酸败,使肌肉中的肌红蛋白突发褐变,失去原有的食用价值和商业价值。为了减少肉品的氧化,提高产品品质,添加抗氧化剂己经成为必然选择。天然抗氧化剂具有较高的安全性、抗氧化能力、无副作用和防腐保鲜等优点。本文对天然抗氧化剂在肉品中的应用进行主要的综述。     

天然抗氧化剂在食用骨油中的抗氧化效果研究

食用骨油在存放过程中易于氧化哈败,严重影响其品质。虽然应用人工合成抗氧化剂可以抑制食用骨油的氧化问题,但这一类抗氧化剂会带来食品安全问题。研究单一天然抗氧化剂迷迭香提取物、脂溶性茶多酚、维生素E在食用畜禽骨油中的抗氧化效果和最佳添加量,得出迷迭香提取物单独使用添加量0.05%的抗氧化效果最好,使得食用骨油具有较长的保质期。     

食品中的化学添加剂及检测技术的应用

在食品生产加工的过程中,人们逐渐学会使用食品添加剂这种辅助加工材料.不同的国家对食品添加剂的定义有所不同,我国对食品添加剂的定义是为改善食品品质和色、香、味,以及为防腐和加工工艺的需要而加入食品中的化学合成或天然物质.食品添加剂按照来源可以分为二类,即化学添加剂和天然提取物.近年来,我国食品工业迅猛发展,市场上也有各类...     

植物精油纳米包埋技术的作用机制及其在肉品保鲜中的应用

肉中含有丰富的营养物质且水分活度高,在运输贮藏及销售过程中极易被氧化和腐败变质。因此,肉品保鲜成为食品工业的一大挑战。植物精油作为天然的食品防腐保鲜剂,具有良好的抑菌、抗氧化功效,在肉品保鲜领域具有一定的潜力。但因其水溶性和稳定性较差,限制了在肉品保鲜领域的广泛应用。本文综述了植物精油的抗菌和抗氧化能力及作为肉品保鲜剂所面临的问题、纳米包埋植物精油的方法及对食源性微生物的作用机制。本文通过对纳米包埋植物精油的开发和应用进行展望,为探究新型肉品保鲜剂提供参考。     

荷叶提取物对肉类防腐保鲜应用的展望

展望了荷叶提取物在肉类防腐保鲜方面的应用。其作为一种天然食品防腐保鲜剂，运用到肉食品防腐保鲜，既可延长保质期，又具保健功能，大有研究开发余地。     

香辛料的抗氧化活性及对肉制品中杂环胺的影响

香辛料是一种重要的天然食品添加剂,被广泛应用于食品加工业中。大量研究表明:香辛料不仅具有增香和着色的效果,其中丰富的抗氧化活性成分还具有延长食品保质期的功效。作者综述了香辛料中的功能性成分,介绍了香辛料的抗氧化特性及其对肉制品中杂环胺类危害物生成的影响,为香辛料的抗氧化效应在肉制品加工过程中的安全控制应用提供参考。     

植物多酚调控肉蛋白氧化及在肉制品中应用研究进展

肉蛋白是人类膳食的优质蛋白来源,由于肉类在加工过程中受氧化促进剂和许多结构破坏的影响,肉类蛋白质会不可避免的暴露在含有氧化应激条件的环境中,氧化会诱导肉蛋白结构发生变化,进而影响肉品的加工性能、风味特征以及营养价值,最终影响肉与肉制品的品质。肌肉蛋白的热诱导凝胶特性是肉糜类制品加工的基础,直接影响肉制品的品质。适度的氧化会导致肌肉蛋白折叠并进一步提高其凝胶性能,而过度氧化会导致共价交联介导的不恰当和不可逆聚集,从而降低蛋白质的凝胶性能。鉴于此,有效调控肌肉蛋白氧化程度是肉品科学研究领域亟待解决的问题。目前,研究以植物多酚为代表的天然抗氧化剂诱导调控肌肉蛋白氧化及对功能特性的影响已成为肉品科学技术领域的研究热点。为符合消费者对肉品“绿色、健康、营养”需求,已有较多的研究以具有抗氧化、抗菌、抗炎和抗癌等多种功能特性的植物多酚作为研究对象,探究其对肌肉脂肪和肉蛋白(肌原纤维蛋白)氧化以及对凝胶等品质特性的调控影响。结果表明,植物多酚的抗氧化效果显著,可有效抑制脂肪和蛋白质氧化,通过调控氧化程度可改善肉品颜色、嫩度、蒸煮损失、保水性及凝胶等品质特性。该文综述了肉品氧化机制、植物多酚抗氧化机制、...     

Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review

Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.     

葡萄籽提取物作为肉制品保鲜剂的研究进展

天然提取的食品保鲜剂越来越受到人们的关注,葡萄籽提取物含有大量多酚类物质,具有抗氧化和抗菌活性,能够降低肉制品中脂质氧化,抑制有害微生物的生长。文中主要介绍葡萄籽提取物的保鲜机理及其在肉制品保鲜中的应用。     

Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources especially fruits are being preferred now-a-days for use in different meat products. The majority of the antioxidant capacity of a fruit is especially because of numerous phenolic compounds. Many of the phytochemicals present in fruits may help protect cells against the oxidative damage caused by free radicals, thereby reducing the risk of degenerative diseases such as cardiovascular diseases, various types of cancers, and neurological diseases. Various parts of the fruit including their byproducts like skin and seeds have been used in meat products. Plum has been used as plum puree, prunes (dried plum), and plum extracts. Grape skin, seed, peel extracts, and grape pomace; berries as cakes and powder extracts; pomegranate rind powder and its juice; and most of the citrus fruits have proved beneficial sources of antioxidants. All these natural sources have effectively reduced the thiobarbituric acid-reactive substances (TBARS) values and free radical frequency. Thus, lipid oxidation is prevented and shelf life is greatly enhanced by incorporating various kinds of fruits and their byproducts in meat and meat products. There is a great scope for the use of fruits as natural sources of antioxidants in meat industry. The review is intended to provide an overview of the fruit-based natural antioxidants in meat and meat products.     

抗氧化剂抑制血色素蛋白介导的脂质氧化的研究进展

脂质氧化是导致肉类食品质量下降的主要原因,其中血色素蛋白介导的脂质氧化不仅可以引发肉的异味和变色,还会进一步增强血红素蛋白的促氧化活性.在肉制品的加工和储藏过程中,抗氧化剂抑制肉制品氧化速度、最大限度地保留肉制品的风味并延长其货架期.本文从肉制品中血红素蛋白和脂质在贮藏加工中的氧化过程,抗氧化剂抑制血红素蛋白介导的脂质...     

绿茶中多酚物质的抗氧化活性及其在肉制品中的应用研究进展

绿茶自古以来就是人类的重要饮料,在亚洲很多国家广泛饮用并被认为对人体健康具有益处。绿茶酚类化合物作为天然抗氧化剂在食品工业中尤其在肉制品中应用十分广泛且意义重大,加入绿茶提取物产品的抗氧化能力得到有效增强,并且减少了加工和储存保藏期间因氧化反应造成的不良变化,从而延长了保质期。本文首先综述了绿茶中酚类化合物的组成,其次简述了酚类化合物发挥抗氧化活性的抗氧化机制以及其产生的生物活性对人体健康的潜在益处,最后阐述了酚类化合物在肉制品中起到抗氧化、抑菌、护色等作用,并对今后的发展趋势进行了展望。     

天然植物多酚在生鲜肉及其制品防腐中的应用研究进展

肉与肉制品在日常膳食结构中占有举足轻重的地位,为人类提供了优质的蛋白质、维生素和矿物质等营养素。随着消费者对天然防腐剂的青睐,天然植物多酚凭借其独特的抑菌和抗氧化效果,目前已成为肉品科学领域最新的研究热点之一。本文主要总结近几年出现的新型天然植物多酚提取物及其防腐机制,围绕多酚的抗氧化和抑菌功能阐述其在生鲜肉及其制品保鲜方面的具体应用,并从物理、化学和加工技术等层面介绍可用于提高多酚稳定性的有效措施,旨在为植物多酚类物质在肉类工业的广泛应用及其绿色制造技术开发提供一定的理论指导。     

Potential of Immobilization Technology in Bacteriocin Production and Antimicrobial Packaging

Globalization of food trade, increasing demand for ready to eat fresh food products, and awareness among consumers towards side effects of chemical preservatives have led to research and development in the area of biopreservation. Biopreservation basically involves inhibition or killing of food spoilage microorganisms by the application of other microbes or their antimicrobial products. Bacteriocins are ribosomally synthesized peptides having potential as biopreservatives. The enhanced, stable, continuous, and economically viable production of these preservatives can be carried out by employing immobilization technology. Various matrices, operational conditions, and fermentation systems have been explored for achieving maximum bacteriocin production through immobilization; besides these, immobilization can be used for the application of bacteriocins in various packaging materials or films for their functional effects at the surface of different food products. Efficiency of an antimicrobial packaging system can be increased by its application in combination with other methods, including high-pressure processing (HPP), which in turn can improve the shelf life of food products. These antimicrobial packaging systems can play a significant role in extending shelf life of food products by reducing the risk of foodborne pathogens, thereby enhancing their quality and safety.     

肉制品加工中使用的辅料——抗氧化剂

氧化是导致食品品质劣变的一个重要因素,也是影响肉及肉制品品质的一个重要因素,防止食品氧化可以通过向食品中添加抗氧化剂实现,食品抗氧化剂是防止或延缓食品氧化,提高食品稳定性和延长食品储藏期的食品添加剂。本文综述食品抗氧化剂的作用机理,抗氧化剂使用的注意事项及食品中常用的抗氧化剂,并简要介绍抗氧化剂活性的测定及对其发展前景进行展望。     

Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

Lipid oxidation is among the major flaw-grounding processes in meat and meat-based products that can affect interactions among lipids and proteins, leading to critically undesirable changes. Therefore, it is imperative to control lipid oxidation in meat allied products to enhance consumer acceptability. Moreover, lipid oxidation is somber dilemma visage by the meat processing industry, affects food constituents, leading to detrimental alterations that can impart the deleterious effects on human health upon consumption. Various synthetic (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ)) and natural antioxidants (vitamin C, vitamin A, tocopherols, especially vitamin E, flavonoids particularly quercetin, proteins, and peptides) as well as preservatives are employed to extend the storability of meat and resultants products; however, great consideration is paid to the utilization of natural antioxidants due to the harmful side effects imparted by synthetic counterparts. Recently, bioactive peptides are claimed to thwart lipid oxidation in meat and other products; in addition, these antioxidant peptides have also been reported to possess substantial health-promoting potential besides controlling oxidation. Therefore, the present review is intended to emphasize the sources, production methods, and applications of antioxidant proteins and peptides to control oxidative degradation in meat products and the potential health benefits of bioactive peptides. Furthermore, the techniques available for the extraction, characterization, and assessment of the antioxidant capability of bioactive peptides are discussed critically in this review.     

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

The production of rancid flavors and odors due to oxidative stress in foods can lead to a reduction in the sensory attributes, nutritional quality and food safety. Due to consumer demands, interest has been generated in searching plant products for natural “green” additives. Extracts from macroalgae or seaweeds are rich in polyphenolic compounds which have well documented antioxidant properties. They also have antimicrobial activities against major food spoilage and food pathogenic micro-organisms. Thus, possibility of seaweeds being added to foods as a source of antioxidant and antimicrobial is the main focus of this communication. In addition, seaweeds are also rich in dietary minerals specially sodium, potassium, iodine and fibers. Another potential area where the use of seaweed is gaining importance is regarding their addition for improving the textural properties of food products which is also extensively reviewed in this paper.

Industrial relevance

The trend towards the use of “natural green” plant extracts in various food and beverages in the food industry is gaining momentum. Seaweed, being a rich source of structurally diverse bioactive compounds with valuable nutraceutical properties, can be used as an ingredient to supplement food with functional compounds. Interest in the application of such compounds as natural antioxidants, antimicrobials or texturing agents in different food products is greater than ever. The addition of seaweeds or their extracts to food products will reduce the utilization of chemical preservatives, which will fulfill the industry as well as consumer demands for “green” products. In addition, the current status and the future projections in the functional effects of seaweeds as a means to improve the fiber content and reduce the salt content of food products, which will be of significant importance to the meat industry, is also discussed.