肉和肉制品中脂质氧化的研究进展

肉和肉制品在加工、贮藏和运输的过程中容易发生脂质氧化,影响肉制品的品质。脂质适度氧化可以促进肉制品的风味,但是脂质过度氧化还可能产生有毒有害物质,增加食用风险。脂质氧化反应产生的初级产物及次级产物化学性质不稳定,容易与肉中的其他成分(蛋白质、血红素、抗氧化添加剂等)发生反应从而影响肉制品的品质。因此,调控脂质氧化对肉及肉制品来说非常重要。本文主要综述了脂质的酶促氧化、自动氧化、脂质氧化与蛋白质氧化之间的关系。大量研究表明,脂质氧化过程复杂且受诸多因素和条件的影响,研究氧化过程及氧化机制对调控脂质氧化和提高食品品质的稳定性具有重要意义。

Research progress on lipid oxidation in meat and meat products

Meat and meat products prone to lipid oxidation during processing, storage and transportation, and affect the quality of meat products. Moderate lipid oxidation can promote the flavor of meat products, but excessive oxidation of lipid rancidity, may also produce toxic and harmful substances, increase the risk of consumption. Lipid oxidation reaction of primary products and secondary products of chemical instability, with other components in the meat (protein, heme, antioxidant additives, etc.) reaction thus affecting the quality of meat products. Therefore, the regulation of lipid oxidation on meat and meat products is very important research work. This review focuses on the relationship between the enzymatic oxidation of lipids, auto-oxidation, lipid oxidation and protein oxidation between.