蒸煮腌肉色素氧化与脂肪氧化互促效应关系的研究动态

Review of the inter-initiated-affection between cooked cured meat pigment oxidation and lipid oxidation

色泽是肉及肉制品的最重要的一个品质指标,因为它是消费者用来判断其新鲜度和是否购买的一个最直观的指标。蒸煮腌肉制品在贮藏过程中会发生褪色,主要是蒸煮腌肉色素(CCMP)的降解和氧化所致,其中脂肪氧化与CCMP的氧化关系密切,许多有关脂肪氧化与肉色变化之间的关系问题还不很明确。本文主要综述了CCMP氧化与脂肪氧化之间的相互诱导和激发、促使关系研究现状,为研究蒸煮腌肉制品贮藏期间色泽变化理论以及确定有效的护色技术提供一些指导。同时,肉类研究者在发展新型稳定肉色方法的同时,需更进一步关注CCMP的化学变化理论研究。

Color stability is one of the important characteristics of meat and meat products, because it is an indicator of freshness and the visual quality attributes by the consumer who decided to buy or not.Discoloration of cooked cured meat product is the result of pigment oxidation, which may be related to the lipid oxidation.The relations of lipid oxidation and discolorations of meat products are uncertain. Research status of inter-initiated-affection between cooked cured meat pigment oxidation and lipid oxidation were reviewed in this paper. The aim is to provide directions for researching the mechanism of discoloration of meat products during refrigeration. Meat scientists should continue to develop novel ways of improving cooked cured meat products color and color stability,while also focus on the basic principles of CCMP chemical changes.