植物多酚对肉制品蛋白氧化的抑制机理及其延长货架期的应用

Inhibitory Mechanism of Plant Polyphenols on Protein Oxidation and Their Application for Shelf-Life Extension of Meat Products: A Literature Review

蛋白氧化和微生物污染是导致肉与肉制品在贮藏期间腐败变质的主要因素。植物多酚具有良好的抗氧化和抑菌活性,在肉与肉制品中添加植物多酚是防止其变质的有效方法之一。本文综述了植物多酚的种类及其对肉与肉制品蛋白质氧化和微生物污染的抑制机理;介绍了多酚以作为反应性物质清除剂、非自由基衍生物清除剂、过渡金属离子螯合剂和高铁肌红蛋白还原剂4种方式抑制蛋白氧化,并通过与细菌细胞壁组分和细胞膜相互作用、防止和抑制生物膜形成、合成生物大分子及抑制细菌酶活性来延长肉与肉制品货架期;此外,还阐述了植物多酚在抑制肉制品氧化及微生物方面的应用,并对其研究前景进行了展望。

Protein oxidation and microbial contamination are the main causal factors of the deterioration and spoilage of meat and meat products during storage. One of the effective methods to prevent the deterioration of meat and meat products is adding plant polyphenols, which have good antioxidant and antibacterial activities. The classes of plant polyphenols and their inhibitory mechanisms on protein oxidation and microbial contamination in meat and meat products are summarized in this paper. It describes four ways that plant polyphenols inhibit protein oxidation: reactive material scavenger, non-free radical derivative scavenger, transition metal ion chelating agent and ferrimyoglobin reducing agent. Plant polyphenols prolong the shelf-life of meat and meat products by interacting with bacterial cell wall components and cell membranes, preventing and controlling the formation of biofilm, synthesizing biological macromolecules and consequently inhibiting bacterial enzyme activities. The application of plant polyphenols in inhibiting protein and lipid oxidation and microbial growth in meat products is reviewed and future research prospects are discussed.