天然抗氧化剂抑制肉制品氧化研究进展

Research Progress on Inhibiting Oxidation of Meat Products by Natural Antioxidants

天然抗氧化剂具有较好的抗氧化活性,对易腐败变质的肉制品能发挥良好的抗氧化与抑菌作用,且安全性高。针对肉制品在贮藏期间脂质氧化等问题,文章通过从植物、蔬菜、水果等中提取的天然抗氧化剂在香肠、肉饼、腊肉和火腿等肉制品中的保鲜应用进行了综述,为其在肉制品防腐保鲜中的应用提供了理论依据,提高了天然抗氧化剂的附加值,能更有效地应用于食品领域。

Natural antioxidants have good antioxidant activity,can play a good antioxidant and antibacterial effect on perishable meat products,and have high safety.In view of the problem of lipid oxidation of meat products during the storage,the preservation and application of natural antioxidants extracted from plants,vegetables,fruits in meat products such as sausages,meat pies,bacon and ham are reviewed,which has provided a theoretical basis for their application in the preservation of meat products,improved the added value of natural antioxidants and can be used more effectively in the food field.