| 肉制品中脂肪氧化与蛋白质氧化及相互影响 |
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| 引用本文： | 张培培,吴雪燕,汪淼,王艳,谷成业,王敏,郭明亮,吴满刚,葛庆丰. 肉制品中脂肪氧化与蛋白质氧化及相互影响[J]. 食品与发酵工业, 2013, 39(5): 143-148 |
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| 作者姓名： | 张培培 吴雪燕 汪淼 王艳 谷成业 王敏 郭明亮 吴满刚 葛庆丰 |
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| 作者单位： | 扬州大学食品科学与工程学院,江苏扬州,225127 |
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| 基金项目： | 江苏省高校自然科学基金，扬州大学科技创新培养基金资助项目，国家星火计划项目 |
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| 摘 要： | 近年来,食品中脂肪氧化与蛋白质氧化之间的联系在国内外引起了广泛关注。肉制品中脂肪及蛋白质的氧化能产生特征风味,但更多的是引起风味的劣化和颜色的褪变,且脂肪氧化和蛋白氧化之间是相互关联的,彼此相互促进。针对由脂肪氧化和蛋白质氧化影响肉制品品质的问题,就脂肪氧化与蛋白质氧化机理、肉制品中脂肪与蛋白质氧化的相互影响关系及控制措施进行综述。
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| 关 键 词： | 脂肪氧化 蛋白质氧化 机理 |
The interaction of lipid and protein oxidation of meat products |
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| ZHANG Pei-pei,WU Xue-yan,WANG Miao,WANG Yan,GU Cheng-ye, WANG Min,GUO Ming-liang,WU Man-gang,GE Qing-feng,YU Hai. The interaction of lipid and protein oxidation of meat products[J]. Food and Fermentation Industries, 2013, 39(5): 143-148 |
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| Authors: | ZHANG Pei-pei WU Xue-yan WANG Miao WANG Yan GU Cheng-ye WANG Min GUO Ming-liang WU Man-gang GE Qing-feng YU Hai |
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| Affiliation: | (College of Food Science and Technology,Yangzhou University,Yangzhou 225127,China) |
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| Abstract: | Recent years,lipid and protein oxidation in food has raised big concern worldwide.Lipid and protein oxidation can produce characteristic flavor but they also cause the deterioration of flavor and color fading.Furthermoe,the oxidation between lipid and protein were interrelated.Facing the problem of lipid and protein oxidation on meat production quality,this paper summarized the mechanism of the oxidation,the relationship between lipid and protein oxidation as well as the quality control of the oxidation. |
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| Keywords: | lipid oxidation protein oxidation mechanism |
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