脂质氧化对肉制品中4类有害物质形成影响的研究进展  

Progress in Understanding the Effect of Lipid Oxidation on the Formation of Four Types of Harmful Substances in Meat Products

作　　者：杨壹芳 余沁芯 肖子涵 王艺伦 刘雨萱 黄晓红 杨勇[1] YANG Yifang;YU Qinxin;XIAO Zihan;WANG Yilun;LIU Yuxuan;HUANG Xiaohong;YANG Yong(College of Food Science,Sichuan Agricultural University,Ya’an 625000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000

出　　处：《食品科学》2021年第21期355-364,共10页Food Science

基　　金：四川省科技厅项目(2020YJ0347);四川农业大学学科建设基金项目(03572094)。

摘　　要：肉制品加工过程中往往伴随着脂质氧化的发生,现有研究表明,脂质氧化能影响肉制品中杂环胺、N-亚硝基化合物、晚期糖基化终末产物及多环芳烃等有害物质的生成,这些物质的积累会降低肉制品的食用安全性并危害人体健康。本文综述了肉制品中脂质氧化的机制及氧化产物的反应活性、脂质氧化对肉制品中上述4类有害物质形成的影响及相关控制措施,以期从控制脂质氧化的角度出发为肉制品安全性生产工艺提供参考。Lipid oxidation concomitantly occurs during meat processing.Existing research shows that lipid oxidation can affect the formation of harmful substances such as heterocyclic amines(HAs),N-nitroso compounds(NOCs),advanced glycation end products(AGEs)and polycyclic aromatic hydrocarbons(PAHs)in meat products.The substances mentioned above will reduce the food safety of meat products and endanger human health.This article reviews the mechanism of lipid oxidation in meat products and the reactivity of oxidation products,as well as the influence of lipid oxidation on the formation of the above four harmful substances in meat products and the available control measures for it.It is expected that this review will provide guidance for improving the food safety of meat products by controlling lipid oxidation.

关 键 词：肉制品 脂质氧化 杂环胺 N-亚硝基化合物 晚期糖基化终末产物 多环芳烃 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]