食品工业科技2017，Vol.38Issue(19)：327-331,336,6.DOI:10.13386/j.issn1002-0306.2017.19.060
肉蛋白烹调氧化及其对肉品与人体健康的影响
Protein oxidation in meat induced by cooking and its influence on quality of meat and human health
摘要
Abstract
Cooking will promote protein oxidation which affects physicochemical characteristics and structure of protein,and therefore,leading to changes in its nutritional value and functional properties.In this review,the oxidative mechanisms and manifestations of meat protein during cooking were summarized.The effect of cooking-induced protein oxidation on organoleptic properties and nutritional values of meat and potential threats it poses to human health were detailed.At the end,conclusion and prospect of studies in this field were discussed as well.关键词
烹调/肉类/蛋白质氧化/健康Key words
cooking/meat/protein oxidation/health分类
轻工纺织引用本文复制引用
胡吕霖,任思婕,沈清,陈健初,叶兴乾..肉蛋白烹调氧化及其对肉品与人体健康的影响[J].食品工业科技,2017,38(19):327-331,336,6.基金项目
国家科技支撑计划项目(2014BAD04B01). （2014BAD04B01）
