肌肉蛋白氧化对肉类品质的影响

The review of effect of muscle protein oxidation on meat quality

肌肉类食品中的蛋白氧化现象可能对肉及肉制品的品质产生影响。文中阐述了肉类中蛋白氧化的来源,并分析了其影响肉类品质的途径和机制。通过对已有文献的归纳,总结了蛋白氧化对于质构特性、持水能力、风味以及营养价值等方面的影响。同时,对肉及肉制品中蛋白氧化的控制方式进行了讨论。

The protein oxidation affects meat and meat product quality. In this review, the origins of protein oxi- dation in meat as well as the mechanism and paths of protein oxidation affecting meat quality were reviewed. Through analysis on related literatures, it was found that the texture characteristics, water holding capacity, flavor and nutrition of meat could be influenced by protein. Furthermore, the strategies controlling protein oxidation in meat were also dis- cussed.