天然抗氧化剂抑制肉制品氧化研究进展

天然抗氧化剂具有较好的抗氧化活性,对易腐败变质的肉制品能发挥良好的抗氧化与抑菌作用,且安全性高.针对肉制品在贮藏期间脂质氧化等问题,文章通过从植物、蔬菜、水果等中提取的天然抗氧化剂在香肠、肉饼、腊肉和火腿等肉制品中的保鲜应用进行了综述,为其在肉制品防腐保鲜中的应用提供了理论依据,提高了天然抗氧化剂的附加值,能更有效地应...     

迷迭香提取物在肉制品中应用的研究进展

迷迭香提取物具有高效抗氧化、广谱抑菌、高温不降解、食用安全等优良特性,可作为抗氧化剂和防腐剂应用于肉制品中。本文综述了迷迭香提取物在不同肉制品中的保鲜和品质提升作用,并指出迷迭香提取物与其他天然抗氧化剂或贮存环境的协同增效作用,以期为迷迭香提取物在肉制品中的应用研究提供参考。     

肌肽对肌肉中脂类氧化的抑制作用

肌肽(β-丙氨酰-L-组氨酸)是天然存在于骨骼肌中的水溶性二肽,具有多功能的抗氧化性质.本文综述了肌肽的抗氧化作用并揭示其在肉和肉制品中用做天然抗氧化剂的潜能.     

生姜抗氧化的特性及其在肉制品中的应用

生姜抗氧化的特性及其在肉制品中的应用蒲健编译（中国肉类研究中心，北京１０００７５）前言肉制品变质的一个主要原因是氧化腐败。多年来人们一直利用合成或天然抗氧化剂防止腐败，但是在许多肉制品中禁止使用合成抗氧化剂，故对多种植物和调味品的防腐效果进行了研究。...     

天然抗氧化剂肌肽及其在肉制品中的应用

本文对天然抗氧化剂肌肽的结构、性质、抗氧化机理及安全性作了介绍;综述了肌肽的抗氧化活性在肉制品中的应用,并展望了其发展前景.     

天然香辛料在肉制品中抗氧化活性研究进展

肉制品在加工过程中常出现氧化褪色和酸败现象,从而降低其质量和营养价值。由于合成抗氧化剂具有潜在毒性,天然抗氧化剂日益受到关注。天然香辛料是天然植物抗氧化剂的重要来源,也是肉制品加工过程中不可缺少的调味品。本文主要介绍了丁香、迷迭香、肉桂和八角茴香等天然香辛料的特性及其在肉制品中的应用研究进展,为天然香辛料的开发利用提供理论参考。     

天然抗氧化剂在肉制品中的应用

文章介绍了天然抗氧化剂的种类、性质,重点阐述了不同天然抗氧化剂在肉制品中的应用现状,同时,对天然抗氧化剂在肉制品应用中存在的一些问题进行了分析。     

天然抗氧化物质对肉制品中杂环胺生成的影响

杂环胺常见于如禽肉、鱼肉等富含蛋白质的热加工肉制品中,是一类杂环芳香族化合物。杂环胺具有极强的致癌致突变性,通常在肉制品于100℃及以上的高温烹制过程中产生。长期摄入具有高含量杂环胺的肉制品,会增加消费者患肿瘤患癌的风险。天然抗氧化物质具有抗氧化活性,且毒性小,安全性高,现已普遍应用于肉制品加工领域。通过添加天然抗氧化物质抑制肉制品中杂环胺的生成是当前研究热点。本文简要介绍了杂环胺的分类、形成等,并重点综述了近10年天然抗氧化物质对肉制品杂环胺形成的影响研究进展,其中,重点围绕多酚类化合物、黄酮类化合物、香辛料3类具有代表性的天然抗氧化物质对肉制品中杂环胺形成的影响进行了详尽的阐述。最后对未来的研究提出了展望。     

发酵剂抗氧化活性对发酵肉制品品质的影响研究进展

发酵肉制品中脂肪的适度氧化能够赋予产品独特的风味,而脂肪和蛋白质的过度氧化则会对产品的风味、色泽、质地等产生不利影响,甚至产生有毒物质。天然和人工抗氧化剂因来源或安全性问题而使用受到限制,发酵剂作为发酵肉制品的生产原料其抗氧化能力逐渐受到关注。本文探讨了发酵肉制品中脂肪与蛋白质的氧化及发酵剂的抗氧化作用,同时概述了微生物主要的抗氧化酶系,对抗氧化评价方法进行了比较,并对近年来发酵剂在发酵肉制品中的抗氧化活性研究进行了梳理和总结,以期为功能性发酵剂在发酵肉制品中抗氧化性的研究及应用提供理论参考。     

伊朗科学家研究饲喂石榴籽浆对小山羊肉脂肪氧化稳定性的影响

<正>颜色和风味是消费者所关注的肉制品质量相关特征中的重要两方面,动物宰后肉制品的氧化与风味、颜色、气味、质量和营养值的变化息息相关,但是这个过程可以通过饲喂抗氧化物质来控制。目前普遍认为饲喂天然抗氧化物质具有比化学合成抗氧化剂更高的安全性,所以目前更多的是对家畜采用天然抗氧化物质处理,且这种产品在消费者接受度、适口性、稳定性和货架期上具有巨大的潜力。随着农产品加工业的发展,尤其是果蔬加工,产生了大量副产物,而这些副产物被证实具有良     

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off‐flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in‐depth information to readers.     

Natural antioxidants in meat and poultry products

In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers' increased interest in purchasing natural products, the meat and poultry industry has been seeking sources of natural antioxidants. Due to their high phenolic compound content, fruits and other plant materials provide a good alternative to conventional antioxidants. Plum, grape seed extract, cranberry, pomegranate, bearberry, pine bark extract, rosemary, oregano, and other spices functions as antioxidants in meat and poultry products. Pomegranate, pine bark extract, cinnamon, and cloves have exhibited stronger antioxidant properties than some synthetic options. Plum products, grape seed extract, pine bark extract, rosemary, and some spices all have been shown to affect the color of finished meat or poultry products; however, in some products such as pork sausage or uncured meats, an increase in red color may be desired. When selecting a natural antioxidant, sensory and quality impact on the product should be considered to achieve desired traits.     

抗氧化天然植物提取物及其在肉品中的应用研究进展

在各类肉品的生产和加工过程中,食品防腐添加剂对于保持产品营养特性和安全性必不可少。然而,人们期待肉品中所添加的成分尽可能源自天然产物,因此寻找可替代食品防腐抗氧化添加剂功能的天然提取物越来越受到关注。现有研究的抗氧化天然提取物来源于蔬菜、水果、香辛料、草本和种子等,主要作用是抑制脂质氧化、酸败,也可在一定程度上抑制微生物生长,应用于各类肉制品中,以有效延长其保质期,甚至还具有其他的功能特性。本文对抗氧化天然提取物的来源、萃取、氧化反应、功能性表现,特别是在各类肉品中的应用进行综述,以期为健康、安全、具有较长保质期和稳定货架期肉品的加工提供借鉴。     

Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources especially fruits are being preferred now-a-days for use in different meat products. The majority of the antioxidant capacity of a fruit is especially because of numerous phenolic compounds. Many of the phytochemicals present in fruits may help protect cells against the oxidative damage caused by free radicals, thereby reducing the risk of degenerative diseases such as cardiovascular diseases, various types of cancers, and neurological diseases. Various parts of the fruit including their byproducts like skin and seeds have been used in meat products. Plum has been used as plum puree, prunes (dried plum), and plum extracts. Grape skin, seed, peel extracts, and grape pomace; berries as cakes and powder extracts; pomegranate rind powder and its juice; and most of the citrus fruits have proved beneficial sources of antioxidants. All these natural sources have effectively reduced the thiobarbituric acid-reactive substances (TBARS) values and free radical frequency. Thus, lipid oxidation is prevented and shelf life is greatly enhanced by incorporating various kinds of fruits and their byproducts in meat and meat products. There is a great scope for the use of fruits as natural sources of antioxidants in meat industry. The review is intended to provide an overview of the fruit-based natural antioxidants in meat and meat products.     

竹叶抗氧化物的功能特性及其在肉类制品中的应用研究进展

竹叶抗氧化物是多功能食品添加剂,竹叶抗氧化物以其天然、安全及其良好的功能特性受到人们的广泛关注.本文主要介绍竹叶抗氧化物的性质、作用机理与功能,重点综述其在肉类加工制品中的应用.     

Plant extracts as natural antioxidants in meat and meat products

Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat.     

Potential applications of plant based derivatives as fat replacers,antioxidants and antimicrobials in fresh and processed meat products

Growing concern about diet and health has led to development of healthier food products. In general consumer perception towards the intake of meat and meat products is unhealthy because it may increase the risk of diseases like cardiovascular diseases, obesity and cancer, because of its high fat content (especially saturated fat) and added synthetic antioxidants and antimicrobials. Addition of plant derivatives having antioxidant components including vitamins A, C and E, minerals, polyphenols, flavanoids and terpenoids in meat products may decrease the risk of several degenerative diseases. To change consumer attitudes towards meat consumption, the meat industry is undergoing major transformations by addition of nonmeat ingredients as animal fat replacers, natural antioxidants and antimicrobials, preferably derived from plant sources.     

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress occurs due to uneven generation of free radicals reactive oxygen species (ROS) and reactive nitrogen species (RNS) which triggers oxidative and/or nitrosative stress and damage of macromolecules including the lipid and protein fractions. Failure of synthetic antioxidants to combat multiple health risks associated with this stress and maintenance of functional integrity of oxidised meat hitherto remains a challenge to the meat industry. A search for a viable alternative amidst the unexploited novel sources of natural antioxidants stands as a sustainable option for preserving the meat quality. In this paper, the potential use of bioactive compounds in medicinal plants is reviewed as phytoremedy against lipid–protein oxidation. Synergistic antimicrobial potentials of these natural antioxidants are also revealed against oxidative deterioration in meat and meat products and, for enhancing their functional properties.     

Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review

Lipid oxidation is among the major flaw-grounding processes in meat and meat-based products that can affect interactions among lipids and proteins, leading to critically undesirable changes. Therefore, it is imperative to control lipid oxidation in meat allied products to enhance consumer acceptability. Moreover, lipid oxidation is somber dilemma visage by the meat processing industry, affects food constituents, leading to detrimental alterations that can impart the deleterious effects on human health upon consumption. Various synthetic (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ)) and natural antioxidants (vitamin C, vitamin A, tocopherols, especially vitamin E, flavonoids particularly quercetin, proteins, and peptides) as well as preservatives are employed to extend the storability of meat and resultants products; however, great consideration is paid to the utilization of natural antioxidants due to the harmful side effects imparted by synthetic counterparts. Recently, bioactive peptides are claimed to thwart lipid oxidation in meat and other products; in addition, these antioxidant peptides have also been reported to possess substantial health-promoting potential besides controlling oxidation. Therefore, the present review is intended to emphasize the sources, production methods, and applications of antioxidant proteins and peptides to control oxidative degradation in meat products and the potential health benefits of bioactive peptides. Furthermore, the techniques available for the extraction, characterization, and assessment of the antioxidant capability of bioactive peptides are discussed critically in this review.     

肉制品货架寿命影响因素研究

包装材料、包装技术、添加剂(防腐剂、保鲜剂和抗氧化剂)是影响肉制品货架寿命的主要因素。研究了新型包装材料、先进的包装技术、天然食品添加剂在延长肉制品货架寿命中的应用,为保藏肉制品提供了有价值的参考。