肉制品中脂肪氧化影响因素研究  

Research of Factors on fat oxidation in meat products

作　　者：万向 郭志有[2] 

机构地区：[1]重庆市云阳县畜牧局,重庆云阳404500 [2]南京农业大学动物科技学院

出　　处：《畜禽业》2012年第9期48-51,共4页Livestock and Poultry Industry

摘　　要：肉中的脂肪氧化伴随着肉的整个成熟过程,脂肪的氧化对肉的产品品质造成双面影响,文章主要从影响水包油型乳浊液的几个方面:接触面的面积、接触面的相互作用、乳浊液电荷、接触面的厚度及接触面的通透性等几个影响脂肪氧化的因素,介绍了乳化液滴中抗氧化剂的作用及液滴中其他成分与脂肪氧化之间的关系,从而为生产中合理控制肉中脂肪氧化及寻找新的抗氧化剂、抗氧化技术提供依据。In meal lipid oxidation is following along with the entire maturation process, which caused double-sided impact on the quality of production. This article mainly introduce the impact of several aspects in oil-in-water emulsions which affect lipid oxidation： emulsion droplet the interfacial area, interface charge, interracial thickness and interface permeability, introduce the effection of antioxidant and the relationship of lipid oxidation and other components in emulsion droplets, so as to provide the basis reasonable control of lipid oxidation in meat production and in search of new antioxidants and antioxidation technology.

关 键 词：乳浊液滴 面积 厚度 电荷 通透性 抗氧化剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]