单宁的抗氧化调控机制及其在肉品中的应用

肉品的过度氧化严重影响产品质量，给肉品企业造成巨大的经济损失。单宁作为天然抗氧化剂具有资源丰富、可再生、价格低廉、食用安全等优势，且抗氧化效果与合成抗氧化剂相当。单宁在生物体内对机体具有抗氧化作用，其调控机制是一个多途径、多靶点的复杂过程。在肉品加工贮藏过程中，单宁也可通过清除自由基、螯合金属离子等机制发挥抗氧化作用。因此单宁不仅可添加到动物日粮中减缓屠宰后肉的氧化，而且可通过直接添加到肉或肉品包装材料中等方式发挥作用。本文综述单宁在动物体内及肉品加工贮藏过程中的抗氧化调控机制和氧化评价方法，并分析单宁的抗氧化作用在肉品中的应用现状，以期为单宁作为抗氧化剂的广泛应用提供理论参考。

Antioxidant Mechanism of Tannin and Its Application in Meat Products

Excessive oxidation of meat products seriously and negatively affects their quality, causing huge economic losses to meat companies. As a natural antioxidant, tannin has the advantages of rich sources, renewability, low price, and being safe for humans to eat, and its antioxidant effect can be comparable to that of synthetic antioxidants. Tannin has an antioxidant effect in living organisms, and the underlying mechanism is a complex process with the involvement of multiple pathways and targets. During meat processing and storage, tannin can exert an antioxidant effect by removing free radicals, chelating metal ions, and so forth. Therefore, tannin can not only be added to animal diets to retard the oxidation of meat after slaughter, but also can be used directly by adding it to meat or meat packaging materials. This article reviews the antioxidant mechanism of tannin in animals and in meat products during processing and storage as well as the methods used to evaluate its antioxidant effect, and it also summarizes the current status of the application of tannin as an antioxidant in meat products, hoping to provide scientific reference for the widespread application of tannin as an antioxidant.