摘要
随着肉品加工技术的进步和人们生活方式的改变,丰富多样的加工肉制品越来越受到广大消费者青睐。但加工肉制品的理化性质、营养成分和食用安全性易受各种加工及贮藏环境因素的作用而产生变化,如蛋白质氧化与冷冻变性、脂质氧化、生物自身代谢、病原菌的滋生及致癌物产生等。其中蛋白质氧化对肉制品品质影响极大,它被定义为一种共价键修饰作用,该作用对蛋白质分子结构造成破坏,引起蛋白质氨基酸侧链被修饰、蛋白质多肽链的断裂、蛋白质分子间的交联聚合等,从而改变了蛋白质的凝胶、持水、消化、营养等特性,最终影响肉品的品质。本文从蛋白质氧化机理、评估指标、影响因素等3个方面出发,综述有关肉品蛋白质氧化的国内外最新研究进展,归纳总结肉品中蛋白质氧化规律及其实际生产中的影响因素。
With the rapid progress of processing technology and the change of our lifestyle,a wide variety of processed meat products have been more and more popular with consumers.However,the physicochemical properties and nutritional components of processed meat and its safety for consumption are susceptible to processing and storage conditions,leading to protein oxidation and frozen denaturation,lipid oxidation,postmortem metabolism,breeding of pathogenic bacteria and carcinogen formation.Protein oxidation,defined as a covalent modification,is one of the most significant changes in meat products,and it causes damages to the protein structure such as the modification of amino acid side chains,polypeptide chain rupture and protein cross-linking,thereby changing the gel properties,water-holding capacity,digestibility and nutritional quality of meat products.This paper reviews the current progress in the study of protein oxidation in meat with respect to protein oxidation mechanism,the evaluation indicators and the influencing factors.
作者
袁凯
张龙
谷东陈
吴娜
陶宁萍
王锡昌
李钰金
刘远平
YUAN Kai;ZHANG Long;GU Dongchen;WU Na;TAO Ningping;WANG Xichang;LI Yujin;LIU Yuanping(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Rongcheng Taixiang Food Products Co. Ltd., Weihai 264309, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第5期329-335,共7页
Food Science
基金
2014年泰山学者蓝色产业领军人才团队支撑计划项目
关键词
肉品
蛋白质氧化
自由基
交联
食用品质
meat
protein oxidation
free radical
cross-linking
eating quality