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通过在肉鸡饲料中添加一定量的儿茶素,研究了体内儿茶素对鸡肉的抗氧化保鲜作用效果.体内儿茶素明显提高了鸡肉的氧化稳定性能,具有延长其保鲜期的潜力,鸡腿肉的效果比鸡胸肉的效果更加明显,鸡肉的氧化稳定性能随着儿茶素添加量的增多而改善,儿茶素300mg的抗氧化作用效果与维生素E200mg的相近.结果表明,儿茶素可以代替维生素E作为肉鸡饲料中的抗氧化添加剂,以提高鸡肉的氧化稳定性及延长其保鲜期. 相似文献
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为了解核桃抗氧化功效成分黄酮、总酚、维生素E的贮藏稳定性及其与核桃氧化劣变的相关性,采用Schaal烘箱法对云南核桃进行氧化加速试验,对核桃油的氧化卫生指标和核桃仁功效成分(总酚、黄酮、维生素E)进行了测定和分析研究.结果表明:在前29 d核桃氧化速度较慢,总酚、黄酮、维生素E含量迅速下降,稳定性差;29 d后核桃氧化速度加快,总酚、黄酮、维生素E含量变化较小.核桃仁总酚和黄酮稳定性与核桃油过氧化值呈显著负相关,VE稳定性与过氧化值呈极显著负相关.总酚、黄酮、维生素E对核桃的氧化具有很好的抗氧化保护作用,其中维生素E的抗氧化保护作用最大. 相似文献
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维生素E化学修饰的研究进展 总被引:1,自引:1,他引:0
维生素E具有显著的抗氧化、消除体内游离基、预防癌症发生、提高机体免疫力等功能.但由于其苯并二氢吡喃母环上的羟基非常活泼,易被氧化生成醌类物质,使生物活性消失.通过对维生素E苯并二氢吡喃母环上的羟基进行化学修饰,使其生物性能得以保护.综述了维生素E化学修饰的研究进展,对维生素E化学修饰的种类、工艺进行了介绍,对维生素E化学修饰的发展前景进行了预测. 相似文献
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Improving functional value of meat products 总被引:3,自引:0,他引:3
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed. 相似文献
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植物蛋白肉的加工及品质特性研究进展 总被引:1,自引:0,他引:1
由于动物蛋白需求增加导致的环境压力增大、供给压力增大以及人体健康等问题,近年来植物蛋白肉受到国内外研究人员的广泛关注,成为食品行业的新风口。植物蛋白肉是以植物原料或其制品为蛋白质、脂肪的主要来源加工制成的具有与动物蛋白的质构、风味、形态等品质特征类似的替代肉制品。目前国内外已有多种加工方式来制备生产植物蛋白肉,但植物蛋白肉的品质与动物蛋白相比仍具有一定的差距,因此探究植物蛋白肉品质特性以及提升方法刻不容缓。本文总结了植物蛋白肉生产原料、加工技术及加工中的化学变化;阐述了植物蛋白肉的结构特性、质构及感官特性、营养特性等品质特性及分析评价方法;最后提出了改善植物蛋白肉品质的研究方向,以期为植物蛋白肉产品品质提档升级提供参考。 相似文献
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动物日粮中补充硒在现代畜牧业中应用较为广泛,硒能改善肉品质及其营养价值。本文就硒改善肉品质的作用机制、硒缺乏对肉品质的影响以及通过在动物日粮中补硒改善肉的颜色、pH、系水力、营养成分等功效展开综述。 相似文献
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<正>Introduction Although cathepsin and its main functions have beenfound in animal muscle tissue,since man foundthat calcium-activated enzyme and calcium alone candirectly induce the degradation of 相似文献
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《Food quality and preference》2003,14(4):265-276
Consumers give increasing importance to the extrinsic quality attributes of meat in response to rising concerns on safety, health, convenience, ethical factors, etc. The role that attributes such as animal feeding assurance, environmentally friendly production, respect for the animal welfare, etc. play in the consumer quality evaluation process has not been studied enough. The objectives of this article were: to evaluate the importance of several extrinsic quality attributes of red meat to consumers in five European regions; to analyse the relationships between the attitude towards these attributes, available cues and factors or motivations that are important to consumers when buying meat; and to identify groups or segments of consumers according to the importance of extrinsic quality attributes. The most important extrinsic attributes found were animal feeding and origin. Environmentally friendly production and animal welfare considerations were also important. Animal feed assurance was an indicator of safety and nutritious/ healthy meat but origin was not. For some groups of consumers, respect for the environment and animal welfare were also related to healthy/safe meat. The range of attitudes consumers hold towards extrinsic attributes could constitute an opportunity to develop consumer-led meat products and further market segmentation. 相似文献
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维生素和矿物质对猪肉品质的影响 总被引:2,自引:0,他引:2
影响肉质的因素很多,品种、年龄、营养等,其中以基因对肉质的影响最大,其次是营养元素的影响。维生素中以维生素E、维生素C、核黄素对肉质的影响较重要。维生素E作为生物膜的主要抗氧化剂,可维持细胞膜的完整性;同时,又能有效抑制鲜猪肉中高铁血红蛋白的形成,增强氧合血红蛋白的稳定性,从而延长鲜肉理想肉色的保存时间。VC可防止猪的屠宰应激,可缓解屠宰后肌肉pH值的下降速度,改善猪肉品质。矿物质元素中,Cu、Fe、Se都是影响肉质的重要矿物质元素。铁和铜对肉质的影响取决于两个过程:由铁铜组成的酶的抗氧化过程和铁铜催化脂肪氧化过程。硒与维生素E相互协作,共同维护细胞内氧化还原体系的平衡。适当提高日粮中硒水平增强机体抗氧化能力,有效保护了贮存过程中的肉品质量。 相似文献
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Public sensitivity towards animal welfare has risen in recent years. Uruguay is a primary meat exporter. Therefore, it is compulsory not only to provide good quality and safe meat, but also to project a welfare friendly image. Uruguayan meat production systems are mainly based on rangeland pastures but, due to international meat prices and the opening of new markets, intensive fattening systems increased. These systems include a wide range of feeding alternatives between pasture and concentrate utilization, involving differences in terms of animal welfare, carcass and meat quality, that require to be studied. Accordingly, some husbandry practices associated mainly with extensive systems must be evaluated, as well as their applicability to international recommendations related to pre-slaughter handling which may not be suitable for local conditions. In the present paper we share scientific results related to the impact of different production systems, husbandry practices and pre-slaughter procedures associated to animal welfare and meat quality in Uruguayan conditions. 相似文献