茶多酚在肉制品保鲜中的应用研究进展

Recent Advances in Application of Tea Polyphenols as Preservatives in Meat Products

肉制品营养丰富、味道鲜美,一直是人们餐桌上的佳肴,但受微生物、物理和酶的作用极易腐败变质,限制了其货架期和流通半径。茶多酚是一类从茶叶中提取、具有多个酚羟基的化合物,因具有较强的抗氧化性被广泛应用于肉制品贮藏和保鲜中,并取得较好的效果。本文介绍了茶多酚的结构及性质,综述了茶多酚抗氧化及抗菌机理,分析了茶多酚在多种肉制品保鲜中的应用现状,对茶多酚的应用前景进行展望。

Meat products are nutritious and tasty and are a delicacy on dining tables. However, meat products are easily spoiled due to microbial, physical and enzymatic action, limiting their shelf lives and circulation radii. Tea polyphenols, a class of compounds with multiple phenolic hydroxyl groups extracted from tea leaves, have been widely used as preservatives in meat products owing to their strong antioxidant property. This paper outlines the structure and properties of tea polyphenols and reviews the mechanism underlying their antioxidant and antimicrobial activity. Besides, this paper also summarizes the current status of the application of tea polyphenols as preservatives in meat products and discussed their future prospects.