脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展

A Review of the Effect of Lipid and Protein Oxidation on Meat Quality and Their Interrelationship

肉中富含脂质和蛋白质,具有极高的营养价值。脂质和蛋白质的氧化会引起肉品品质的变化。在肉品这一复杂的体系中,脂质氧化和蛋白氧化不是孤立发生的,而是具有一定的联系。全面地理解脂质和蛋白质氧化对肉品品质的影响及各组分氧化间的相互关系,对于解释肉品品质劣变以及选择合理的抗氧化措施具有重要的意义。本文对脂质和蛋白质氧化引起的肉品品质变化,以及脂质-肌红蛋白、脂质-非血红素蛋白和肌红蛋白-非血红素蛋白间的交互氧化关系进行了综述。

Due to its high amounts of fat and protein, meat is characterized by high nutritional value. Lipid and protein oxidation can cause deterioration of meat quality. In fact, there is an interrelationship between lipid and protein oxidation in the complex system of meat. A comprehensive understanding of the effect of lipid and protein oxidation on the quality of meat and the interrelationship between these chemical reactions is of great importance to explain the reasons for meat quality deterioration and to select appropriate antioxidants. In this paper, the changes of meat quality caused by lipid and protein oxidation are reviewed together with the interrelationships between lipid and myoglobin oxidation, lipid and nonheme protein oxidation, and myoglobin and nonheme protein oxidation.