食品与发酵工业2013，Vol.39Issue(5)：143-148,6.
肉制品中脂肪氧化与蛋白质氧化及相互影响
The interaction of lipid and protein oxidation of meat products
摘要
Abstract
Recent years,lipid and protein oxidation in food has raised big concern worldwide.Lipid and protein oxidation can produce characteristic flavor but they also cause the deterioration of flavor and color fading.Furthermoe,the oxidation between lipid and protein were interrelated.Facing the problem of lipid and protein oxidation on meat production quality,this paper summarized the mechanism of the oxidation,the relationship between lipid and protein oxidation as well as the quality control of the oxidation.关键词
脂肪氧化/蛋白质氧化/机理Key words
lipid oxidation/ protein oxidation/ mechanism引用本文复制引用
张培培,吴雪燕,汪淼,王艳,谷成业,王敏,郭明亮,吴满刚,葛庆丰..肉制品中脂肪氧化与蛋白质氧化及相互影响[J].食品与发酵工业,2013,39(5):143-148,6.基金项目
江苏省高校自然科学基金(No.12KJD550006) （No.12KJD550006）
扬州大学科技创新培养基金资助项目(No.2012CXJ103) （No.2012CXJ103）
国家星火计划项目(No.2012GA690256) （No.2012GA690256）
