共查询到19条相似文献,搜索用时 265 毫秒
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在肉制品贮藏和加工过程中,脂质水解是影响肉制品质量和风味的重要影响因素之一。脂质水解主要是由于脂肪酶的作用,不同的内源性脂肪酶作用于不同的脂质位点,进而使得脂质水解形成不同的醛类、醇类、酯类、烃类等物质,这也在很大程度上影响肉制品风味。适当的水解有利于改善肉制品的风味,但是过度水解会导致肉制品的品质下降,出现蛋白氧化、哈喇味等现象。同时,脂质水解和脂质氧化之间具有一定的联系,脂质水解所形成的游离脂肪酸会发生氧化,导致肉制品的品质下降,风味物质减少。控制脂质水解程度有利于提高肉制品的品质,确定更加有利于肉制品贮藏和加工的条件。脂质水解对不饱和脂肪酸影响较大,脂肪酶对脂质位点的作用也受到众多学者的关注。本文综述肉及肉制品中脂质水解及其发生机制、肉品中脂质水解所导致的化学变化、脂质水解对肉及肉制品品质和风味的影响。 相似文献
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脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展 总被引:2,自引:0,他引:2
肉中富含脂质和蛋白质,具有极高的营养价值。脂质和蛋白质的氧化会引起肉品品质的变化。在肉品这一 复杂的体系中,脂质氧化和蛋白氧化不是孤立发生的,而是具有一定的联系。全面地理解脂质和蛋白质氧化对肉品 品质的影响及各组分氧化间的相互关系,对于解释肉品品质劣变以及选择合理的抗氧化措施具有重要的意义。本文 对脂质和蛋白质氧化引起的肉品品质变化,以及脂质-肌红蛋白、脂质-非血红素蛋白和肌红蛋白-非血红素蛋白间的 交互氧化关系进行了综述。 相似文献
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蛋白质巯基亚硝基化是一种与一氧化氮相关的可逆的氧化还原型蛋白质翻译后修饰作用,其影响蛋白质的构象、活性与功能,并与人体健康密切相关。本文综述了蛋白质巯基亚硝基化的概念、分子机制及其影响因素,阐述了蛋白质巯基亚硝基化与宰后成熟及肉品品质的关系,总结了蛋白质巯基亚硝基化对钙离子通道、蛋白水解相关酶活性和糖酵解的调控作用,并指出其可能通过这些途径影响宰后肌肉中肌原纤维蛋白水解和肉品品质的形成,为从蛋白质巯基亚硝基化角度改善和提高肉品品质奠定理论基础。 相似文献
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肉类及其产品在运输、贮藏等过程中常常受到微生物的污染而导致食用价值的降低和食源性疾病的发生。冷等离子体(cold plasma, CP)技术作为一种新型非热杀菌技术在肉品中得到广泛应用,主要通过产生的活性氮和活性氧对肉品进行杀菌进而达到杀菌保藏的目的,但其产生的各种活性粒子会对肉品的品质造成不同程度的影响。该文综述了CP技术的基本原理,从肉品脂质氧化、色泽、嫩度、风味、pH值5个方面详细阐述了CP技术对肉品品质的影响,同时探讨了其在肉品杀菌保藏中的应用,以期为CP技术在肉和肉制品中的应用和推广提供理论参考。 相似文献
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脂质是生物组成中十分重要的一部分,通过质谱等技术能够对脂质的种类、结构和数量进行全面研究和分析,进而确定不同脂质在肉制品中的作用。在现代化技术的支持下,脂质组学在肉品研究中的影响力也逐渐增加,通过脂质组学能够更加直观了解脂质对肉品品质和风味的影响,并通过确定标志性脂质的方式对不同加工处理的肉品质量进行研究和分析,这一方式在当前研究中的占比增加,具有很好的现实意义和研究意义。本文通过分析不同食品中脂质的成分和含量,说明不同状态下食品中脂质的基本情况,进而通过这一指标分析食品的状态;阐述脂质组学在肉品中的应用情况,说明脂质组学当前的应用和研究意义。 相似文献
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Ca~(2+)信号通路包括钙调神经磷酸酶(calcineurin,CaN)和钙调蛋白激酶(calmodulin kinase,CaMK)两条Ca~(2+)依赖性信号传导途径,其被激活都会促进快肌纤维向慢肌纤维转化。本文综述了CaN和CaMK的组成结构、作用机理、影响Ca~(2+)信号通路调控的主要因素、Ca~(2+)信号通路在肌纤维类型转化中的作用以及与肉品品质的关系,并对其研究方向作出展望,以期为今后通过遗传、营养等措施改善肉品品质提供理论依据。 相似文献
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Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products 总被引:6,自引:0,他引:6
Gandemer G 《Meat science》2002,62(3):309-321
Dry-cured meat products represent a large part of the meat products on the European market. The technologies develop for these products lead to the production of a large scale of meat products with typical sensory traits. Numerous studies have been devoted to optimise the quality traits of these products which are considered as traditional products by the consumer and provide a high added value to the producer. Among the components of the raw material, lipids play a key role in the final quality of these products. Many sensory traits of dry-cured meat products depend on lipid traits of muscle and adipose tissues of fresh meat and on their degradation through a complex set of lipolytic and oxidative reactions during processing. Lipid traits of both muscle and adipose tissues of fresh meat are strongly related to pig rearing conditions, mainly genotype and feeding strategy. During processing, lipids undergo intense lipid hydrolysis controlled by both lipases and phospholipases, which remain active all along the process. Lipids are also subjected to oxidation, which generates numerous volatile compounds. These volatiles contribute to some typical aroma notes of dry-cured meat products such as rancid, aged ham and dry-cured odours. This paper reviews the recent knowledge on the influence of lipid traits of fresh meat, lipid hydrolysis and oxidation on the development of sensory traits of dry-cured meat products. 相似文献
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Daniela Miotto Bernardi Teresinha Marisa Bertol Sérgio Bertelli Pflanzer Valdemiro Carlos Sgarbieri Marise Aparecida Rodrigues Pollonio 《Journal of the science of food and agriculture》2016,96(8):2620-2634
Although ω‐3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf‐life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω‐3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry 相似文献
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Maurizio Bianchi Federico Ferioli Massimiliano Petracci Maria Fiorenza Caboni Claudio Cavani 《European Food Research and Technology》2009,229(2):339-348
The influence of dietary lipid source [animal fats (AF) and vegetable oils (VO)] on quality characteristics of raw chicken
meat (breast, thigh and meat batter) and cooked breaded patties prepared using a conventional technology (CT; forming, battering,
breading, frying and convection cooking) or innovative technology (IT; forming, pre-dusting, steam cooking, battering and
frying) was evaluated. Overall, dietary lipid source did not influence the chemical composition of raw meat while it modified its colour (L*, a*, b*). With respect to AF, VO produced higher breast and thigh meat cooking losses as well as a lower moisture and
higher protein content of cooked breaded patties. VO also determined an increase of polyunsaturated-to-saturated fatty acid
ratio of both raw and processed meat. Despite the different fatty acid profiles, the oxidative status of lipids was not affected
by dietary lipid source and was acceptable in both raw meat and cooked patties as indicated by peroxide and thiobarbituric
acid reactive substance values. As for the processing technology, IT determined a higher moisture and lower lipid content
of the cooked breaded patties. Moreover, lipolysis degree was slightly higher in the products coming from IT. Finally, patties
from AF group were lighter and more yellow than products belonging to VO group whereas IT led to lighter, less red and more
yellow patties in comparison to CT. 相似文献
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质构分析在肉制品检测中的应用 总被引:1,自引:0,他引:1
质地特性是衡量肉与肉制品食用品质的重要参数,对肉品加工、贮运及安全都具有重要意义。质构仪是一种客观、快速衡量食品质地特性的方法,此方法已在肉制品、米面制品、乳制品、糖果、果蔬等食品的物性学分析得到应用。本文介绍了质构仪检测的原理和方法,综述了目前国内外质构仪在肉与肉制品品质检测中的应用情况,包括仪器质地参数与感官质地参数之间的相关性、肉制品品质与鲜肉新鲜度的检测、加工和食用品质的判别,肉制品生产工艺的优化等的国内外研究现状。 相似文献
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发酵肉制品因生产周期较长、营养物质丰富,极易受到微生物的污染,从而影响产品品质并对人体健康带来不利的影响。由于消费者对发酵肉制品风味以及安全性的关注日益增加,因此对肉制品的安全性以及风味特征的研究非常重要。乳酸菌是最早从发酵肉制品中分离出来的微生物,是传统发酵肉制品中重要的优势菌群,与产品品质密切相关。在发酵肉制品中,乳酸菌不仅可以产生具有抑菌作用的物质抑制有害微生物生长,提高肉制品的安全性;还可以通过影响碳水化合物代谢、蛋白质以及脂质的分解氧化,从而改善发酵肉制品的风味。本文主要从乳酸菌影响发酵肉制品中有害微生物的生长、提高产品安全性及其对风味形成的影响方面进行综述,以期为今后发酵肉制品的研究提供新思路。 相似文献