天然酚类化合物的抑菌作用及在肉与肉制品中的应用研究进展  

A Review of the Antimicrobial Activity of Natural Phenolic Compounds and Their Applications in Meat and Meat Products

作　　者：欧凯玉 逄建龙 张一敏[1] 董鹏程[1] 罗欣[1] 毛衍伟[1] OU Kaiyu;PANG Jianlong;ZHANG Yimin;DONG Pengcheng;LUO Xin;MAO Yanwei(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2023年第9期358-366,共9页Food Science

基　　金：山东省生猪产业技术体系项目(SDAIT-08-10);国家重点研发计划政府间/港澳台重点专项(2019YFE0103800);现代农业产业技术体系建设专项(CARS-37)。

摘　　要：氧化和微生物腐败是影响肉与肉制品品质和货架期的主要原因。从植物中提取的酚类化合物具有抗氧化和抑菌活性,但其抑菌机制尚不完全明确,同时缺乏较为系统、深入的总结。本文基于天然酚类化合物的分类和抑菌活性差异,从细胞壁、细胞膜、生物膜和蛋白质的合成等方面分析总结酚类化合物可能的抑菌机制及其在肉类工业中的应用情况,以期为研究天然酚类化合物的抑菌机制及其在肉类生产加工中的应用提供理论基础。Oxidation and microbial spoilage are the major factors affecting the quality and shelf life of meat and meat products.Phenolic compounds extracted from plants have antioxidant capacity and antibacterial properties.But their antibacterial mechanisms have not been clearly elaborated and a systematic review in thisfield is still lacking.Based on the classification of and the variability of the antibacterial activity of natural phenolic compounds,the possible antibacterial mechanism of phenolic compounds is summarized from the perspectives of the cell wall and membrane,biofilm formation and protein synthesis,and their application in the meat industry is reviewed.This paper is expected to provide a theoretical foundation for further research on the antibacterial mechanism of natural phenolic compounds and their application in meat production to extend the shelf life of meat and meat products.

关 键 词：天然提取物 酚类化合物 肉制品 抑菌机理 肉品保鲜 

分 类 号：TS201.3[轻工技术与工程—食品科学]