氧化反应对肌肉滴水损失的影响及抗氧化剂对其调控机制的研究进展  

Research Progress on the Effect of Oxidation Reaction on Drip Loss of Muscle and the Regulation Mechanism of Antioxidants

作　　者：王波[1] 罗海玲[1] WANG Bo;LUO Hai-ling(State Key Laboratory of Animal Nutrition,College of Animal Science andTechnology,China Agricultural University,Beijing 100193,China)

机构地区：[1]中国农业大学动物科学技术学院动物营养学国家重点实验室

出　　处：《中国畜牧杂志》2019年第6期1-5,共5页Chinese Journal of Animal Science

基　　金：国家重点研发计划(2018YFD0500402);国家肉羊产业技术体系(CARS-38)

摘　　要：滴水损失发生在屠宰后的储存期,是评价肉品质的重要指标之一。动物屠宰后肌肉发生的一系列生理生化反应均可引发肌肉的系水力下降,滴水损失增加,这不仅导致肉品质降低,而且造成巨大的经济损失。其中氧化反应(脂质氧化和蛋白氧化)是影响滴水损失的关键因素,而抗氧化剂通过抑制氧化反应,对滴水损失起到一定调控作用。本文旨在综述氧化反应对肌肉滴水损失的影响以及抗氧化剂调控滴水损失的研究进展。Drip loss is one of the important parameters for evaluating meat quality of which occurs during the storage period after slaughter. A series of physiological and biochemical reactions occurred in animal’s muscles after slaughter, which results in the decrease of water holding capacity and the increase of drip loss of muscles. These cause not only the poor meat quality, but huge economic loss. Oxidation reaction (lipid and protein oxidation) plays a key role in the modulation of drip loss, while antioxidants could regulate the drip loss by inhibiting the oxidation reaction. Therefore, in this paper, we focus on the advanced on the effect of oxidation reaction on the drip loss and the mechanism of antioxidants regulate the drip loss.

关 键 词：脂质氧化 蛋白氧化 滴水损失 抗氧化剂 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程] S816[轻工技术与工程—食品科学与工程]