蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展  

Progress in Protein Oxidation during Meat Processing and Preservation and Its Adverse Health Effects

作　　者：韦诚[1] 朱丽娟[1] 谢月英[1] 袁敏[1] 周才琼[1,2] WEI Cheng;ZHU Lijuan;XIE Yueying;YUAN Min;ZHOU Caiqiong(College of Food Science, Southwest University, Chongqing 400715, China;Chongqing Engneering Research Center of Regional Food, Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2017年第9期314-321,共8页Food Science

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：不同的加工步骤可能会影响肉品的物化性质及营养价值,甚至产生对人体健康有害的化合物。例如,已观察到某些热处理可增加自由基含量,降低抗氧化保护能力,促进蛋白质氧化。鉴于某些肉类加工保藏方法可能促进蛋白质氧化进而影响肉品食用品质乃至加速肉类劣变,本文探讨了常见肉品加工保藏方法及其相关新技术对蛋白质氧化的影响,及蛋白质氧化对肉品品质及人体健康的不利影响,旨在为加工保藏中有关蛋白质氧化及合理化食品加工技术提供相关参考。Different processing steps may influence physicochemical properties and nutritional value of meat products,and even produce some compounds that are detrimental to human health.Thermal treatment,for instance,has been observed to increase free radical contents and reduce antioxidant capacity in meat systems,both of which contribute to protein oxidation.Some meat processing and preservation methods may promote protein oxidation and then affect the sensory quality of meat products,and even accelerate the quality deterioration.Thus,this article discusses the impact of common meat processing and preservation methods and related new technologies on protein oxidation as well as the adverse effects of protein oxidation on human health,with the aim to provide a reference for further studies on protein oxidation during meat processing and preservation and the development of reasonable food processing technologies.

关 键 词：肉类 蛋白质氧化 加工和保藏技术 人体健康 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]