食品科学2017，Vol.38Issue(9)：314-321,8.DOI:10.7506/spkx1002-6630-201709048
蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展
Progress in Protein Oxidation during Meat Processing and Preservation and Its Adverse Health Effects
摘要
Abstract
Different processing steps may influence physicochemical properties and nutritional value of meat products,and even produce some compounds that are detrimental to human health.Thermal treatment,for instance,has been observed to increase free radical contents and reduce antioxidant capacity in meat systems,both of which contribute to protein oxidation.Some meat processing and preservation methods may promote protein oxidation and then affect the sensory quality of meat products,and even accelerate the quality deterioration.Thus,this article discusses the impact of common meat processing and preservation methods and related new technologies on protein oxidation as well as the adverse effects of protein oxidation on human health,with the aim to provide a reference for further studies on protein oxidation during meat processing and preservation and the development of reasonable food processing technologies.关键词
肉类/蛋白质氧化/加工和保藏技术/人体健康Key words
meat/protein oxidation/processing and preservation techniques/human health分类
轻工纺织引用本文复制引用
韦诚,朱丽娟,谢月英,袁敏,周才琼..蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展[J].食品科学,2017,38(9):314-321,8.基金项目
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
