热处理对肉类蛋白特性及有害物质产生的影响研究进展  

Research progress on the effects of heat treatment on meat protein characteristics and harmful substances production

作　　者：谢强[1] 马承育 苗淑萍[1] 钱金圣[1] XIE Qiang;MA Cheng-Yu;MIAO Shu-Ping;QIAN Jin-Sheng(College of Tourism and Cuisine,Wuxi Institute of Commerce and Technology,Wuxi 214153,China;College of Cooking,Qingdao Vocational and Technical College of Hotel Management,Qingdao 266100,China)

机构地区：[1]无锡商业职业技术学院旅游烹饪学院,无锡214153 [2]青岛酒店管理职业技术学院烹饪学院,青岛266100

出　　处：《食品安全质量检测学报》2023年第7期22-31,共10页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31972198);无锡商业职业技术学院头羊计划项目(RS21TY06)。

摘　　要：肉类是人类获取重要蛋白质的主要来源,而热处理是肉类食用前不可或缺的加工环节。在热处理过程中,一系列的生化反应基本从改变肉蛋白质的特性开始,不同的热处理技术在赋予肉类显著风味的同时也会引起蛋白质特性发生显著改变。在三维结构上,热处理后肉类蛋白可以变性并形成聚集体。在分子水平上,热处理改变了蛋白质的一级结构,影响了包括蛋白质羰基化、芳香残基的修饰和美拉德反应产物的形成。此外,热处理还会引起大量有害物的形成。因此,探究热处理后肉类蛋白特性及有害物产生是确定肉类加工机制和更好控制其产品营养和功能特性的关键。本文系统综述了肉类在经过不同热处理后的蛋白特性(变性、聚集和氧化)以及有害物质(杂环胺和多环芳烃)生成和减控的策略,以期为肉类加工企业、中央厨房以及家庭饮食中获得安全、健康的高质量肉类提供实用指南和理论基础。Meat is a major source of essential protein for humans,and heat treatment is an indispensable step in meat processing before consumption.During heat treatment,a series of biochemical reactions mainly alter the characteristics of meat proteins,and different heat treatment techniques not only impart significant flavors to meat but also cause significant changes in protein properties.At the three-dimensional level,heat-treated meat proteins can denature and form aggregates.At the molecular level,heat treatment alters the primary structure of proteins,affecting protein carbonylation,aromatic residue modification,and the formation of Maillard reaction products.In addition,heat treatment can also cause the formation of numerous harmful substances.Therefore,exploring the protein properties of meat after heat treatment and the generation of harmful substances is crucial for determining the meat processing mechanism and better controlling the nutritional and functional properties of meat products.This article provided a systematic review of the protein properties(denaturation,aggregation,and oxidation)of meat after different heat treatments and the generation and reduction and control strategies of harmful substances(heterocyclic aromatic amines and polycyclic aromatic hydrocarbons),aiming to provide practical guidance and theoretical basis for obtaining safe,healthy,and high-quality meat in meat processing enterprises,central kitchens,and home cooking.

关 键 词：热处理 肉类 蛋白质特性 有害物质 减控 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]