发酵肉制品中乳酸菌抗氧化作用及其对感官品质影响的研究进展  

Research Progress on the Antioxidant Effect of Lactic Acid Bacteria in Fermented Meat Products and its Effect on Sensory Quality

作　　者：张倩 张新斌 李君冉 胡炜东[1] ZHANG Qian;ZHANG Xinbin;LI Junran;HU Weidong(College of Vocational and Technical,Inner Mongolia Agricultural University,Baotou,Inner Mongolia 014109,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《农产品加工》2024年第5期83-87,92,共6页Farm Products Processing

基　　金：内蒙古自治区自然科学基金项目(2020MS03052)。

摘　　要：发酵肉制品营养丰富,风味独特且易被人体消化利用,但因发酵肉制品生产周期较长,导致肉制品内活性氧水平上升,氧化还原平衡会受到破坏。而乳酸菌被证明不仅可以改善发酵肉制品的品质,还拥有优异的抗氧化功能,因此利用乳酸菌发酵剂抗氧化是目前的研究重点。综述了发酵肉制品发酵过程中被氧化的原因,探讨了乳酸菌的抗氧化作用,包括乳酸菌自身抵抗氧胁迫、调节信号通路、清除自由基、螯合金属离子及防止脂质过氧化等作用,对乳酸菌抗氧化作用对发酵肉制品风味、色泽和质构的影响研究进展进行梳理和总结,以期为乳酸菌发酵剂在发酵肉制品中的研究提供思路。Fermented meat products are rich in nutrition,unique in flavor and easy to be digested and utilized by human body.However,due to the long production cycle of fermented meat products,the level of reactive oxygen species in meat products increases,and the redox balance will be destroyed.Lactic acid bacteria have been proved to not only improve the quality of fermented meat products,but also have excellent antioxidant function.Therefore,the use of lactic acid bacteria starter antioxidant is the focus of current research.In this paper,the reasons for the oxidation of fermented meat products during fermentation were reviewed,and the antioxidant effects of lactic acid bacteria were discussed,including the resistance of lactic acid bacteria to oxygen stress,regulation of signaling pathways,scavenging free radicals,chelating metal ions and preventing lipid peroxidation.The effects of lactic acid bacteria on the flavor,color and texture of fermented meat products were reviewed and summarized,in order to provide ideas for the research of lactic acid bacteria starter in fermented meat products.

关 键 词：发酵肉制品 蛋白质氧化 脂肪氧化 乳酸菌 抗氧化机制 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]