肉类和水产制品脂质光氧化机制及其影响因素  

Mechanism and influencing factors of lipid photooxidation in meat and aquatic products

作　　者：顾赛麒 鲍嵘斌[1,2,3] 冯媛 张月婷 周振毅 黎君鸿 朱士臣 丁玉庭 周绪霞 GU Saiqi;BAO Rongbin;FENG Yuan;ZHANG Yueting;ZHOU Zhenyi;LI Junhong;ZHU Shichen;DING Yuting;ZHOU Xuxia(Ninghai ZJUT Academy of Science&Technology,Ninghai 315600,China;College of Food Science and Technolgy,Zhejiang University of Technology,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China)

机构地区：[1]宁海县浙工大科学技术研究院,浙江宁海315600 [2]浙江工业大学食品科学与工程学院,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014

出　　处：《食品与发酵工业》2021年第24期271-278,共8页Food and Fermentation Industries

基　　金：宁波市自然科学基金项目(2017A610283);国家自然科学基金项目(31601500);浙江省公益性技术项目(2016C32056)。

摘　　要：光氧化是肉类和水产制品脂质氧化的主要方式,其可能是传统日晒法制得干制品拥有良好香气品质的重要原因。该文综述了近年来关于脂质光氧化的研究进展,阐述了脂质光氧化的作用机制,探讨了脂质光氧化的两大类影响因素:直接因素(光敏剂、光照条件和脂质构成等)和间接因素(包装材料和方法、酶、水分活度、温度、食盐等)。同时,对脂质光氧化反应的常用检测指标进行了介绍,旨在为相关企业进行风味改良提供理论参考,进一步推动肉类与水产制品加工业的发展。Photooxidation is the major way of lipid oxidation in meat and aquatic products,which may be an important reason for the good aroma quality of dried products obtained by the traditional sun-drying method.This paper mainly reviews the research progress on lipid photooxidation in recent years and elaborates the action mechanism of lipid photooxidation.Then discusses two main kind of factors which will influence lipid photooxidation:The direct factors(photosensitizer,light conditions and lipid composition,etc.)and indirect factors(the materials and methods of packaging,enzymes,water activity,temperature and salt,etc.).In the meanwhile,this article sums up the frequently used detection indexes of lipid photooxidation in order to provide theoretical reference for related enterprises to improve flavor,which will boost the development of the processing industry in meat and aquatic products.

关 键 词：肉制品 水产制品 脂质光氧化 光敏剂 反应机制 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TS251.1[轻工技术与工程—食品科学与工程]