芬顿反应诱导的肉类蛋白质氧化及干预研究进展

肉及肉制品生产加工过程中伴随着蛋白质氧化的发生，这会导致肉制品营养性和可食用性降低，甚至产生有毒、有害物质，这些有害化合物严重威胁人体健康。蛋白质的氧化修饰改变其结构和理化特性（如构象、结构、组成、溶解性、流变性和反应性），然而适度的修饰也可起到调控肉制品品质的作用。肉蛋白氧化过程中最主要和最有效的活性氧是羟自由基（·OH），芬顿反应是产生高活性羟自由基的主要途径之一，因此本文综述芬顿反应中蛋白质氧化的基本原理、反应产物以及蛋白质氧化在肉品加工中对肉类色泽、嫩度、持水性等的作用，以期为肉制品的品质控制提供理论支撑。

Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition

Protein oxidation occurs during the manufacture of meat products, which can result in nutrient loss, reduced edibility, and even the formation of some dangerous chemicals that are detrimental to human health. Oxidative modifications of proteins can change their physicochemical properties (conformation, structure, composition, solubility, rheology and reactivity). However, moderate protein modification can also play a role in regulating the quality of meat products. The most important and effective reactive oxygen species (ROS) involved in meat protein oxidation is hydroxyl radicals (·OH), and the Fenton reaction is one of the main pathways for the production of highly reactive hydroxyl radicals. Therefore, this paper reviews the basic principles and products of protein oxidation in the Fenton system and the effect of protein oxidation during meat processing on the color, tenderness and water-holding capacity (WHC) of meat products in order to provide theoretical support for the quality control of meat products.