脂质和蛋白质氧化对肉品质的影响

Effects of Lipid and Protein Oxidation on Meat Quality

氧化反应是影响肉品质与加工属性的重要因素,主要来源于脂质氧化和蛋白质氧化,发生在宰后鲜肉成熟和肉类贮藏加工过程中。本文概述近年来脂质氧化和蛋白质氧化对肉品质影响的研究成果,分析肉中脂质和蛋白质发生氧化的内在机理,阐述引起两者氧化的多种因素,剖析脂质氧化对肉色泽、风味、营养价值等品质的影响和蛋白氧化对肉色泽、质构、持水性、风味、营养价值、可消化性等品质的影响,提出降低肉类氧化的控制措施,以期为改善肉品质提供理论参考。

Oxidation is a key factor influencing the quality of meat and its processing performance.It mainly comes from lipid oxidation and protein oxidation,which occurs in the ripening of fresh meat after slaughter and during meat processing and storage.The effects of lipid oxidation and protein oxidation on meat quality in recent years were reviewed in this paper.This paper not only analyzes the internal mechanism of the oxidation of lipid and protein in meat,but also expounds the various factors that cause the oxidation of lipid and protein.The effects of lipid oxidation on meat color,flavor,nutritional value and other qualities and the effects of protein oxidation on meat color,texture,water holding capacity,flavor,nutritional value,digestibility,and other qualities are also analyzed in detail.In addition,the control measures to reduce meat oxidation were put forward.These are hoped to provide theoretical reference for improving meat quality.