冻藏肉及其制品中蛋白氧化的研究进展
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国家重点研发计划项目(2018YFD0901006)


Progress on Protein Oxidation in Meat and Meat Products during Frozen Storage
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    摘要:

    冻藏是肉及其制品最重要的贮藏方式,可有效抑制微生物生长繁殖及酶促反应,从而延长其货架期。然而,肉及其制品在长期冻藏过程中不可避免地发生品质下降。除冰晶、嗜冷微生物、干耗、脂肪氧化等因素外,蛋白氧化在品质劣化中所发挥的作用受到关注。本文综述肉及其制品中蛋白氧化的发生机制、氧化结果以及检测方法;冻藏过程中影响蛋白氧化的因素,包括冻藏温度、冻藏时间、原料性状、冻前处理、温度波动及反复冻融;由冻藏引发的蛋白氧化对肉及其制品食用品质的影响,包括持水性、质构、风味、色泽与营养。蛋白氧化为研究肉及其制品冻藏过程中品质变化机理提供了一个新的研究角度。

    Abstract:

    Frozen storage is one of the most important preservation methods for meat and meat products. It is used to extend the shelf-life by retarding microbial spoilage and inhibiting enzyme activity. However, quality loss occurred inevitably during the long-term frozen storage caused by ice crystals, psychrophilic microorganisms, weight loss, lipid oxidation and protein oxidation. And the effect of protein oxidation on quality loss have been paid more and more attention. In this review, the mechanism, consequences and indicator of protein oxidation was introduced firstly. Factors, including frozen temperature, frozen duration, material properties, pre-freezing treatments, temperature fluctuation and multiple freeze-thaw cycles, affecting the extent of protein oxidation during frozen storage were reviewed then. Finally, the effects of protein oxidation induced by frozen storage on eating quality such as water holding capacity, texture, flavor, color and nutrition were reviewed. In summary, the concept of protein oxidation may offer a novel perspective to understand the mechanisms behind meat quality change during frozen storage.

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郑尧;邱泽慧;王锡昌.冻藏肉及其制品中蛋白氧化的研究进展[J].中国食品学报,2021,21(6):331-341

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  • 在线发布日期: 2021-07-16
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