肉类研究Issue(5)：41-45,5.
蛋白质氧化与腊肉品质调控
Protein Oxidation and Quality Control of Chinese Bacon
摘要
Abstract
Oxidative reaction occurs throughout the entire production process of Chinese bacon, which at moderate levels can promote the formation of flavor substances, but contrarily excessive oxidation may cause rancidity of Chinese bacon. As one of the main components, meat protein may be involved in a series of oxidative reactions to produce oxidation markers, small volatile molecules and physical structure changes during processing and storage of Chinese bacon, so that playing an important role in the flavor. But the oxidation process and the action mechanism are not clear. In this paper, we review the mechanism, impact on meat quality and control of protein oxidation as well as the current situation of research on protein oxidation in Chinese bacon, with the aim of providing references for further studies intended to reveal the evolution of protein oxidation and elucidate the mechanism of action in forming and maintaining the flavor of Chinese bacon and for precise control of protein oxidation in Chinese bacon processing.关键词
腊肉/蛋白质氧化/品质Key words
Chinese bacon/protein oxidation/quality分类
轻工纺织引用本文复制引用
张春江,黄峰,胡宏海,张雪,张泓,张睿梅..蛋白质氧化与腊肉品质调控[J].肉类研究,2014,(5):41-45,5.基金项目
公益性行业（农业）科研专项（201303083）；“十二五”国家科技支撑计划项目 （）
