肉制品脂肪氧化控制研究进展

Progress in Research on the Control of Fat Oxidation in Meat Products

本文综述了近年来人们针对肉制品脂肪氧化控制开展的研究,分别从养殖、贮藏、加工和成品等方面进行总结。养殖过程中,目前普遍采取的是饲喂草本植物及其提取物、谷物物质和其他农副产物及其提取物等物质,适度的饲喂天然产物具有良好的维持抗氧化活性作用,氧化稳定性与饲喂物质的数量和种类相关;贮藏过程中,脂肪氧化的程度与贮藏环境的温度、氧气浓度和添加抗氧化物质的种类和数量相关;在加工过程中,添加不同的活性物质,均能起到不同的作用;在成品加工中,添加适当的活性物质,或者进行适当的预处理,均会对产品的风味、物化性状等品质产生影响。人们在肉制品脂肪氧化方面的研究报道显示,通过天然物质的添加均可以达到良好的抑制脂肪氧化的效果,尽管效果的可转移性以及量效关系尚需更进一步的研究,但是为突破通过化学合成抗氧化剂以及采用绿色手段提升肉制品的品质提供了重要的参考。

This paper provides a review of recent studies dealing with the control of fat oxidization in meat products with respect to livestock and poultry farming, meat storage and processing and finished meat products. Currently, herbal plants and their extracts, cereal materials and other agricultural byproducts are prevalently used to feed livestock and poultry. The appropriate supplementation of natural products to the diet of animals maintains their antioxidant capacity and the efficacy depends on the amount and types of added ingredients. The extent of fat oxidation during meat storage is associated with storage temperature, oxygen concentration in the storage atmosphere, and the amount and types of antioxidant added. The addition of different actives during meat processing can play different roles. During the processing of finished products,their quality traits such as flavor and physicochemical properties are improved by either the addition of proper actives or appropriate pretreatment. Previous studies regarding fat oxidation in meat products demonstrate that the addition of natural substances is highly successful in inhibiting fat oxidation, providing vital references to enhance the quality of meat products by using synthetic chemical antioxidants and green approaches. However, further research is needed o find out the transferability of this finding as well as the dose-effect relationship.