食品工业科技2024，Vol.45Issue(15)：392-399,8.DOI:10.13386/j.issn1002-0306.2023080323
加工对肉类蛋白质氧化及肉品品质影响的研究进展
Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality
摘要
Abstract
Meat is an important part of the daily human diet,and its quality is essential for consumers'health and taste experience.During the transformation from carcass to meat and meat processing after animal slaughter,many complex biochemical reactions occur,among which protein oxidation plays an important role in the formation of meat quality.Based on the influence of protein oxidation on meat quality,the relationship between protein oxidation and changes in meat quality under factors such as the types of protein oxidation products,processing methods and conditions is summarized in this review,which will provide a theoretical basis for reducing the oxidation of meat protein,and a scientific guidance for practical production.关键词
蛋白质氧化/加工/肉品质/感官品质/风味Key words
protein oxidation/processing condition/meat quality/sensory quality/flavour分类
轻工纺织引用本文复制引用
李南,李蛟龙,李鹏鹏,张牧焓,孙冲,徐为民,王道营..加工对肉类蛋白质氧化及肉品品质影响的研究进展[J].食品工业科技,2024,45(15):392-399,8.基金项目
国家自然科学基金(32372406) （32372406）
江苏省农业科技自主创新项目(CX(21)2016) （CX(21）
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41). （肉鸡）
