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。

Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review

Moderate oxidation of fat in fermented meat products can give them a unique flavor,while excessive oxidation of fat and protein will adversely affect the flavor,color and texture of the products,and even produce toxic substances.The application of natural and artificial antioxidants is limited due to their source or safety issues.The antioxidant capacity of starter cultures for fermented meat products has gradually attracted attention.This article reviews the effects of fat and protein oxidation on the quality and safety of fermented meat products and the antioxidant effects of starter cultures in fermented meat products,and presents an overview of the major microbial antioxidant enzymes.Besides,it compares the antioxidant activity assays currently applied to the analysis of the starter cultures and summarizes recent studies on the antioxidant activity of the starter cultures.We expect this review to provide theoretical support for the research and application of antioxidant properties of functional starters in fermented meat products.