天然抗氧化剂抑制肉制品氧化研究进展

天然抗氧化剂具有较好的抗氧化活性,对易腐败变质的肉制品能发挥良好的抗氧化与抑菌作用,且安全性高.针对肉制品在贮藏期间脂质氧化等问题,文章通过从植物、蔬菜、水果等中提取的天然抗氧化剂在香肠、肉饼、腊肉和火腿等肉制品中的保鲜应用进行了综述,为其在肉制品防腐保鲜中的应用提供了理论依据,提高了天然抗氧化剂的附加值,能更有效地应...     

天然抗氧化剂在肉制品中的应用研究进展

肉制品中的脂肪、蛋白质含量丰富,水分活度高,在贮运过程中易被氧化而产生酸败味和褪色,从而失去食用价值和商业价值。因此,如何提高肉制品的货架期成为肉品工业的挑战之一。天然抗氧化剂具有安全性高、抗氧化能力强、无副作用和防腐保鲜等优点,将在肉类工业领域具有广阔的前景。文章概述了天然抗氧化剂的来源、活性成分和抗氧化作用机理以及天然抗氧化剂在肉制品中的应用,讨论了天然抗氧化剂的研究现状及以后的研究趋势。     

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off‐flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in‐depth information to readers.     

辐照处理肉及其制品的脂肪氧化效应研究

辐照处理肉及肉制品能有效的提高肉品的卫生安全质量、延长保质期。但是，辐照处理会加速肉与肉制品中脂肪的氧化。本文阐述了辐照诱导肉及肉制品脂肪氧化的机理，并对影响脂肪氧化的因素如辐照剂量、环境温度、包装形式以及抗氧化剂筛选及添加量等进行了综述。     

天然酚类化合物的抑菌作用及在肉与肉制品中的应用研究进展

氧化和微生物腐败是影响肉与肉制品品质和货架期的主要原因。从植物中提取的酚类化合物具有抗氧化和抑菌活性,但其抑菌机制尚不完全明确,同时缺乏较为系统、深入的总结。本文基于天然酚类化合物的分类和抑菌活性差异,从细胞壁、细胞膜、生物膜和蛋白质的合成等方面分析总结酚类化合物可能的抑菌机制及其在肉类工业中的应用情况,以期为研究天然酚类化合物的抑菌机制及其在肉类生产加工中的应用提供理论基础。     

天然抗氧化剂肌肽及其在肉制品中的应用

本文对天然抗氧化剂肌肽的结构、性质、抗氧化机理及安全性作了介绍;综述了肌肽的抗氧化活性在肉制品中的应用,并展望了其发展前景.     

气质联用法同时测定肉制品中的抗氧化剂和防腐剂

建立气质联用法同时测定肉制品中3种抗氧化剂和7种防腐剂的方法.肉制品经6mol/L盐酸酸化后,乙醚提取,最后用甲醇浓缩定容,以气质联用色谱仪(电子轰击源)测定.结果表明10种物质在2~1000mg/L质量浓度范围内有良好的线性关系,相关系数都在0.999以上,其中3种抗氧化剂的最低质量浓度可以达到0.5mg/L.10种物质的最低检出限在0.2~0.8mg/kg之间,回收率范围是89.6%~97.8%.该方法快速简单,检出限低,线性范围宽,实用性强,为肉制品中多种常见防腐剂和抗氧化剂的同时测定提供了一种快速灵敏的方法.     

不同抗氧化剂体外抗氧化活性及其对肉品氧化稳定性的影响

为明确GB 2760-2014《食品安全国家标准食品添加剂使用标准》中允许添加至热加工肉制品使用的不同抗氧化剂的体外抗氧化活性与其抑制肉制品蛋白质氧化和脂肪氧化能力之间的关系,分别测定8种抗氧化剂的体外抗氧化活性(1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由...     

Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates

The addition of gallate, sesamol, trolox, and tocopherol was effective, but sesamol, sesamol + tocopherol, and gallate + tocopherol were among the most effective antioxidants in reducing thiobarbituric acid reactive substances, volatile production, and off‐odor intensity in turkey breast homogenates. Also, these 3 antioxidant treatments were effective in controlling lipid oxidation and off‐odor intensity in both vacuum and aerobically packaged patties. However, aerobic packaging was better than antioxidant treatments in reducing off‐odor intensity of irradiated turkey patties. Antioxidants had no effect on redness, but increased lightness and yellowness of irradiated turkey breast. It was concluded that a combination of antioxidant and aerobic packaging was more useful than antioxidant and vacuum packaging in controlling off‐odor problems in irradiated raw turkey meat.     

竹叶抗氧化物的功能特性及其在肉类制品中的应用研究进展

竹叶抗氧化物是多功能食品添加剂,竹叶抗氧化物以其天然、安全及其良好的功能特性受到人们的广泛关注.本文主要介绍竹叶抗氧化物的性质、作用机理与功能,重点综述其在肉类加工制品中的应用.     

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen‐Stored Meat Products

This study investigated the effect of antioxidants on lipid stability of frozen‐stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180‐d storage of meat products, lipid oxidation (peroxide and 2‐thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract. Moreover, buckwheat hull extract showed a higher 2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging activity as well as higher Fe(II) ion chelating ability, as compared with BHT. The total content of phenolic compounds are highly correlated to the individual polyphenols in extract of buckwheat hull, among which the following were assayed: 3,4‐dihydroxybenzoic acid, 4‐hydroxybenzoic acid, gallic acid, isovanillic acid and p‐coumaric acid, and flavonoids: isoorientin, quercetin, quercetin 3‐d ‐glucoside, rutin, and vitexin. These results indicate that plant extracts can be used to prolong shelf life of products by protecting them against lipid oxidation and deterioration of their nutritional quality.     

热处理对肉品脂质氧化的影响研究进展

加热是常见的肉及肉制品加工方式,适当的加热可改善色泽和风味、杀灭有害的微生物与寄生虫、延长贮藏期、提高消化吸收性,但是,过度加热会导致肉品中的不饱和脂肪酸氧化并促进有害脂质氧化产物的形成,从而降低肉品的营养价值并影响其食品安全.本文综述近年来脂质氧化对肉品风味影响的研究成果,介绍主要的脂质氧化机理,总结加热温度、时间、...     

Meat Products as Functional Foods: A Review

ABSTRACT: Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic and looks at possible future trends in the sector, analyzing the changes that have occurred in the traditional meat industry as global forces in the agro food industry direct it more and more to the design and production of functional foods.     

抗氧化剂对油炸肉制品品质及杂环胺形成的影响

系统全面分析GB 2760-2014《食品添加剂使用标准》允许添加至油炸肉制品使用的8种抗氧化剂对3种炸肉饼食用品质及杂环胺(heterocyclic amines,HAs)形成的影响.结果 发现,不同抗氧化剂对不同种类肉制品的品质影响不同.竹叶提取物(extract of bamboo leaves,BL)、植酸钠(...     

不同包装形式和复合天然抗氧化剂对猪肉脂肪氧化的影响

利用蜂胶、茶多酚、迷迭香提取物等天然抗氧化剂配制成两种复合抗氧化液(水溶性和脂溶性)对冷却猪肉处理后,分别采用托盘包装、聚乙烯薄膜袋包装和真空包装,对两种复合抗氧化液进行抗氧化及保鲜效果比较。结果表明:两种复合抗氧化剂可以有效地控制脂肪氧化,显著的降低了氧化酸败异味的产生。同时发现,天然脂溶性复合抗氧化剂对鲜肉有明显抑菌和防腐作用,从而起到了抗氧化和保鲜双重功效。两种抗氧化液和真空包装同时应用抑制脂肪氧化和保鲜的效果更好。     

油炸肉制品风味的研究进展

油炸风味的产生是油炸肉制品流行的一个重要原因。与其他传统的热加工方式相比,油炸处理的传热传质机制较为复杂,并且挥发性化合物种类丰富（如醛、醇、酮、碳氢化合物、呋喃、吡嗪等）,形成特有的油炸风味,对消费者有较强的吸引力。该研究通过综合文献研究,对脂肪氧化、美拉德反应以及两种反应产物之间的相互作用产生的油炸风味进行了论述,着重讨论了脂肪氧化和美拉德反应的形成途径和在油炸过程中挥发性化合物的形成,以及影响因素。除此之外,关注到油炸过程中形成的有害成分以及不良风味物质,例如杂环胺、多环芳烃等的形成及其控制措施。总体而言,充分了解油炸挥发物的化学来源,优化油炸风味以及开发不同的油炸方式来提高消费者对油炸肉制品的接受度以及提高食品质量和安全性具有重要意义。     

Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products

ABSTRACT: This study was carried out to determine the effect of processing and cooking on n-3 polyunsaturated fatty acid (PUFA) stability and to determine the efficacy of antioxidants (ANTI) to minimize lipid oxidation in cooked n-3 PUFA-fortified meat products. An emulsion of n-3 PUFAs (25% algal oil) was incorporated into ground turkey, pork sausages, or restructured hams (500 mg n-3 PUFA/110 g meat) with or without an "antioxidant cocktail" containing citrate (0.5% w/w), erythorbate (1 g/kg product), and rosemary (0.2% w/w). Ground turkey and pork sausages were frozen 2 d, then cooked to 71°C, and stored at 4°C for 2 d. Cooked, restructured hams were sliced, vacuum packaged, and stored at 4°C, or frozen and thawed with subsequent storage at 4°C. Treatments were CON (control), n-3 (n-3 PUFAs), CON + ANTI and n-3 + ANTI. Products were analyzed for color, lipid oxidation (TBARS and peroxide values), and n-3 PUFA profile. TBARS of n-3 PUFA-fortified treatments in ground turkey and pork sausages increased with storage ( P < 0.05); there were no changes in TBARS for CON + ANTI and n-3 + ANTI groups ( P > 0.05). For restructured hams nitrite curing appeared to delay lipid oxidation such that antioxidant treatment effects were unobservable ( P > 0.05). Overall recovery of n-3 PUFAs after heat processing was 69% to 85%, and there was no effect of storage on n-3 PUFA concentration in raw or cooked products ( P > 0.05). Sensory scores for n-3 treated restructured hams were lower than controls ( P < 0.05). Results suggested that cooking resulted in some losses of n-3 PUFAs in fortified meat products and that an "antioxidant cocktail" protected against lipid oxidation during subsequent storage in non-cured meat products.     

壳聚糖对于肉类食品防腐和保鲜的应用研究进展

壳聚糖是1种来源于蟹、虾等甲壳类动物贝壳的天然高分子聚合物.对于多种食源性丝状真菌、酵母、细菌等具有广谱抗性,并且具有很好的抗脂质过氧化作用.以壳聚糖为材料制成的包装膜,具有透气屏障的作用,可以延缓被包裹物与外界的气体交换以及包裹物自身营养成分的流失.这些特性使壳聚糖作为潜在的食品防腐剂或食品包裹材料具有很高的市场应用潜力和应用价值.本文主要对近年来壳聚糖作为食品防腐剂在延长生鲜肉、鱼、火腿制品保存期方面的研究和应用情况进行了综述.     

天然抗氧化剂对鱼糜及鱼糜制品抗氧化能力及品质影响的研究进展

鱼糜及鱼糜制品中富含多不饱和脂肪酸和蛋白质,在冷藏鱼糜及鱼糜制品贮藏和运输中极易发生脂肪氧化和蛋白质氧化,使风味、品质以及凝胶特性降低。抗氧化剂可以有效抑制鱼糜及鱼糜制品脂肪和蛋白质的氧化。天然抗氧化剂相对于化学合成抗氧化剂具有更安全、更高效等优点。因此,在鱼糜及鱼糜制品中添加天然抗氧化剂是一种更为安全可接受的抗氧化手段,能有效抑制蛋白质降解、脂肪氧化、腥味增加及微生物引起的腐败变质等问题,从而有效提高产品品质、风味和凝胶特性。本文主要综述了天然抗氧化剂的种类、来源、抗氧化作用机理以及其对鱼糜及鱼糜制品的影响等,可为天然抗氧化剂在鱼糜产品中的应用提供参考。     

Determination of Sex Origin of Meat and Meat Products on the DNA Basis: A Review

Sex determination of domestic animal's meat is of potential value in meat authentication and quality control studies. Methods aiming at determining the sex origin of meat may be based either on the analysis of hormone or on the analysis of nucleic acids. At the present time, sex determination of meat and meat products based on hormone analysis employ gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography-mass spectrometry/mass spectrometry (HPLC-MS/MS), and enzyme-linked immunosorbent assay (ELISA). Most of the hormone-based methods proved to be highly specific and sensitive but were not performed on a regular basis for meat sexing due to the technical limitations or the expensive equipments required. On the other hand, the most common methodology to determine the sex of meat is unquestionably traditional polymerase chain reaction (PCR) that involves gel electrophoresis of DNA amplicons. This review is intended to provide an overview of the DNA-based methods for sex determination of meat and meat products.