热处理对肉品脂质氧化的影响研究进展  

Recent Progress in Research on the Effect of Heat Treatment in Lipid Oxidation in Meat and Meat Products

作　　者：吕经秀 张新笑 李蛟龙 孙冲 张牧焓[1,2] 李鹏鹏 王道营[1,2] 徐为民 LüJingxiu;ZHANG Xinxiao;LI Jiaolong;SUN Chong;ZHANG Muhan;LI Pengpeng;WANG Daoying;XU Weimin(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2022年第2期53-58,共6页Meat Research

基　　金：江苏省农业科技自主创新资金项目(CX(21)2016)。

摘　　要：加热是常见的肉及肉制品加工方式,适当的加热可改善色泽和风味、杀灭有害的微生物与寄生虫、延长贮藏期、提高消化吸收性,但是,过度加热会导致肉品中的不饱和脂肪酸氧化并促进有害脂质氧化产物的形成,从而降低肉品的营养价值并影响其食品安全。本文综述近年来脂质氧化对肉品风味影响的研究成果,介绍主要的脂质氧化机理,总结加热温度、时间、方式及添加剂等对肉品脂质氧化的影响及其控制,以期为肉品加工中的脂质氧化控制提供理论参考。Heating is a common way of processing meat and meat products.Proper heating can improve the color and flavor,kill harmful microorganisms and parasites,extend the storage period,and improve nutrient digestion and absorption,but excessive heating will lead to the oxidation of unsaturated fatty acids in meat and promote the formation of harmful lipid oxidation products,thereby reducing the nutritional value of meat and affecting its food safety.This paper summarizes the recent advances in understanding the effect of lipid oxidation on meat flavor,introduces the mechanism of lipid oxidation,and summarizes the influence of heating temperature,time,method and additives on lipid oxidation in meat and meat products and the corresponding countermeasures.We anticipate that this review will provide a theoretical reference for lipid oxidation control in meat processing.

关 键 词：肉及肉制品 脂质氧化 加热 风味 影响因素 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]