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。

Recent Progress in Natural Plant Extracts with Antioxidant Activity and Their Application in Meat Products

During the production and processing of various meat products,food preservatives are essential to maintain the nutritional characteristics and ensure product safety.However,interest in discovering natural extracts which can function as a replacer for food preservatives and antioxidants has grown due to consumer anticipation for natural ingredients added to meat products.The natural antioxidant extracts previously studied in the literature are mostly derived from vegetables,fruits,spices,herbs and seeds.These extracts are mainly used to inhibit lipid oxidation and microbial growth in meat products to extend the shelf life,which even have other functional properties.In this paper,the sources,extraction,oxidation reaction,functional performance and recent applications in various meat products of natural antioxidant extracts are summarized.This review is expected to provide a reference for the processing of healthy and safe meat products with long and stable shelf life.