食盐对肉制品脂质氧化影响的研究进展  

Progress in Research on the Effect of Salt on Lipid Oxidation in Meat Products

作　　者：周洋 谷大海[1,2] 王桂瑛[1,2] 徐志强[1,2] 王雪峰[1,2] 程志斌[2] 范江平[1,2] 普岳红[1,2] 朱仁俊[1] 廖国周[1,2] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,云南昆明650201

出　　处：《肉类研究》2017年第10期46-52,共7页Meat Research

基　　金：云南省科技计划项目重大科技专项(2016ZA008);云南省现代农业(生猪)产业技术体系建设专项(2017KJTX007);昆明市畜产品加工与质量控制重点实验室项目(2015-1-A-00563)

摘　　要：脂质氧化是肉制品中的主要生化反应,适当的脂质氧化可以提升产品风味,而过度氧化不仅会导致肉制品产生不良气味,而且会影响其安全性。盐作为一种食品添加剂被广泛应用在食品工业中,其能够通过降低食品的水分活度达到防腐抑菌的效果,盐的添加还可以提高产品的保水性,增加产品风味;同时盐也能够促进肉制品的脂质氧化,导致产品品质下降。本文综述了不饱和脂肪酸和胆固醇的氧化机理以及盐对肉制品脂质氧化的影响,阐述了盐促氧化作用的机制与抑制措施,为降低肉制品的含盐量提供参考。Lipid oxidation is one of the major biochemical reactions occurring in meat products. Proper lipid oxidation can improve the flavor of meat products, and excessive lipid oxidation can not only lead to off-flavor development, but also have a detrimental effect on the safety of meat products. Sodium chloride, commonly known as salt, is a widely used additive in the food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat aims at improving water retention capacity and enhancing flavor. However, salt added in meat can favor lipid oxidation, which is one of the main causes for quality deterioration in meat products. This review summarizes the major mechanisms of oxidation of unsaturated fatty acids as well as the effect of salt on lipid oxidation in meat products. In addition, the mechanism of action and inhibition of salt oxidation and the feasible alternatives to reduce salt content in food are also discussed.

关 键 词：盐 肉制品 脂质氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]