中国食品学报2024，Vol.24Issue(7)：438-449,12.DOI:10.16429/j.1009-7848.2024.07.042
脂质和蛋白质氧化对肉品质的影响
Effects of Lipid and Protein Oxidation on Meat Quality
摘要
Abstract
Oxidation is a key factor influencing the quality of meat and its processing performance.It mainly comes from lipid oxidation and protein oxidation,which occurs in the ripening of fresh meat after slaughter and during meat process-ing and storage.The effects of lipid oxidation and protein oxidation on meat quality in recent years were reviewed in this paper.This paper not only analyzes the internal mechanism of the oxidation of lipid and protein in meat,but also ex-pounds the various factors that cause the oxidation of lipid and protein.The effects of lipid oxidation on meat color,fla-vor,nutritional value and other qualities and the effects of protein oxidation on meat color,texture,water holding capac-ity,flavor,nutritional value,digestibility,and other qualities are also analyzed in detail.In addition,the control mea-sures to reduce meat oxidation were put forward.These are hoped to provide theoretical reference for improving meat quality.关键词
肉/脂质氧化/蛋白质氧化/品质Key words
meat/lipid oxidation/protein oxidation/quality引用本文复制引用
李泽坤,肖宇,焦阳,刘永峰..脂质和蛋白质氧化对肉品质的影响[J].中国食品学报,2024,24(7):438-449,12.基金项目
陕西省科技计划项目(2022ZDLNY04-09,2022KXJ-010) （2022ZDLNY04-09,2022KXJ-010）
陕西省咸阳市科技项目(2021ZDZX-NY-0014) （2021ZDZX-NY-0014）
西安市科技计划项目(22NYGG0012) （22NYGG0012）
