水产品加工与储藏过程中脂质氧化及其对品质影响的研究进展

Research Progress on Lipid Oxidation and Its Influence on Quality during Processing and Storage of Aquatic Products

水产品中不饱和脂肪酸含量丰富,在加工与储藏过程中极易受到自身和环境因素影响而发生脂质氧化,导致产品风味、质地、色泽以及营养价值发生变化,进而影响产品品质。适当的脂质氧化有助于提升产品的风味,但过度的脂质氧化则容易产生有害物质,增大食用风险。水产品的脂质氧化过程复杂,且受到脂肪酸组成、内源脂肪酶、加工方式、温度以及水分含量、光线等诸多因素的影响。综合论述了水产品脂质氧化的机制、脂质氧化的影响因素、脂质氧化对产品品质的影响以及当前水产品加工储藏中常用的抗氧化技术等,以期为深入研究水产品加工与储藏过程中脂质氧化的理论、控制及合理利用提供参考。

Aquatic products are rich in unsaturated fatty acids.They are very susceptible to lipid oxidation due to their own and environmental factors during processing and storage,leading to changes in product flavor,texture,color,and nutritional value,which in turn affects product quality.Appropriate lipid oxidation helps to enhance the flavor of the product,but excessive lipid oxidation is prone to produce harmful substances and increase the risk of eating.The lipid oxidation process in aquatic products is complicated and affected by many factors,such as fatty acid composition,endogenous lipase,processing method,temperature,moisture content,light and so on.This article describes the lipid oxidation mechanism of aquatic products,the factors that affect lipid oxidation,the impact of lipid oxidation on quality,and the current antioxidant technologies commonly used in aquatic product processing and storage,in order to provide basis and theoretical reference for the research,control and rational utilization of lipid oxidation in the process of aquatic products processing and storage.