肉制品中脂肪氧化控制研究进展  

Progress on Controlling Lipid Oxidation of Meat Products

作　　者：秦倚天 QIN Yitian(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2023年第8期196-199,共4页The Food Industry

摘　　要：肉及肉制品具有丰富的口感与风味,可为人体提供蛋白质、脂肪、矿物质、维生素以及一些微量元素。但是肉制品在存储过程存在的脂肪氧化问题会严重影响肉的品质,更严重的情况下,会生成危害人体健康的物质。文章从抗氧化机理出发,从原料调控、加工方式、添加剂等方面论述了抑制脂肪氧化的有效措施,以期为控制脂肪氧化、延长肉制品货架期提供理论基础和技术指导。Meat and meat products are rich in taste and flavor.They can also provide protein,fat,minerals,vitamins and some trace elements to human body.However,during their shelf life,lipid oxidation can seriously affect the quality of meat products.And more seriously,it may produce substances harmful to human health.In this paper,the antioxidation mechanism is discussed.Based on this,measurements for inhibiting lipid oxidation are discussed thoroughly from the aspect of raw materials,processing procedures and additives,so as to provide theoretical basis and technical guidance for controlling lipid oxidation and extending the shelf life of meat products.

关 键 词：肉制品 脂肪氧化 抗氧化机理 天然抗氧化剂 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]