氧化引起肉及肉制品品质劣变的机理及影响因素  

Advances in Studies of Quality Deterioration Mechanism of Meat and Meat Products Caused by Oxidation and Influencing Factors

作　　者：黄莉[1,2] 孔保华[1] 李菁[1] 冯金凤[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]口照职业技术学院食品工程学院,山东口照276826

出　　处：《食品科学》2011年第9期319-323,共5页Food Science

基　　金：国家公益性行业(农业)科研专项经费项目(200903012-02);黑龙江省杰出青年基金项目(JC200702)

摘　　要：肉及肉制品在加工和贮藏过程中品质会下降,如嫩度降低、褪色、形成腐败味道等,而肉品质的降低与肉中含有的主要成分肌红蛋白、肌原纤维蛋白和脂肪的氧化有关,本文主要讨论三者氧化变化以及关联性,并探讨在加工贮藏过程中可能引起氧化的因素,为生产高质量的肉制品提供一定参考。The quality of meat and meat products may deteriorate during processing and storage,and this may include tenderness reduction,discoloration and off-odors or off-flavors,which are resulted from the oxidation of myoglobin and lipid,as well as myofibrils closely related to the meats quality.This paper mainly discussed the relationship of the three factors above and the factors causing oxidation in order to provide some scientific bases for improving meat products.

关 键 词：蛋白氧化 脂肪氧化 氧化机理 影响因素 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]