肉糜体系的氧化稳定性机理及影响因素

Mechanism and Influencing Factors of Oxidative Stability of Meat Batters System

肉糜在贮藏过程中会发生色泽变暗、产生哈喇味、嫩度降低的不良现象,降低肉糜的品质。脂肪和蛋白质氧化是导致肉糜品质降低的主要原因,肉糜体系中含量较高的大分子物质--脂肪和蛋白质,其氧化稳定性会直接影响肉糜感官和贮藏品质。就肉糜体系氧化稳定性的机理及影响进行综述,阐述脂肪和蛋白质的氧化机理,以及两者之间的氧化关联性,分别概括了脂肪、蛋白质、温度和pH这4个因素对肉糜氧化稳定性的影响,并对肉糜产品未来的发展进行了展望,以期为肉糜加工和贮藏提供理论依据。

During the process of storage, the color of meat batters will be darkened, rancid taste will be produced and tenderness will be reduced, and the quality of meat batters will be decreased. The oxidation of fat and protein are the main reason for the decrease of the quality of meat batters. The high content of macromolecular substances in the meat batters system-fat and protein, and their oxidative stability will directly effect the quality of sensory and storage of meat batters. In this paper, the mechanism and influencing factors of oxidative stability of meat batters system are reviewed, to describe the oxidation mechanism of fat and protein, and the oxidative correlation between the two. The influencing factors of fat, protein, temperature and pH on the oxidative stability of meat batters are summarized, respectively. The future development of meat batters products are prospected, in order to provide a theoretical basis for the process and storage of meat batters.