食品科学2012，Vol.33Issue(7)：299-303,5.
天然抗氧化剂在肉制品中的应用研究进展
Research Progress in Applications of Natural Antioxidants in Meat Products
摘要
Abstract
Meat products, which are rich in fat and protein and have high water activity, are easily oxidized to produce rancid flavor and lose color, thus resulting in a loss of edible and commercial value during storage and transportation. Accordingly, how to extend the shelf life of meat products becomes one of the challenges in meat industry. Natural antioxidants, which have the advantages of high safety, anti-oxidation ability, anti-bacterial activity, and no side effects will have great potential for applications in the field of meat industry. The resources of natural antioxidants and bioactive substances, antioxidant mechanisms, and applications in meat products are summarized in this paper. In addition, current studies and future development trends of natural antioxidants are discussed.关键词
天然抗氧化剂/活性物质/抗氧化机理/肉制品Key words
natural antioxidants/bioactive substances: antioxidant mechanisms/meat products分类
轻工纺织引用本文复制引用
章林,黄明,周光宏..天然抗氧化剂在肉制品中的应用研究进展[J].食品科学,2012,33(7):299-303,5.基金项目
国家自然科学基金项目 （）
江苏省自然科学基金项目 （）
