抗氧化剂抑制血色素蛋白介导的脂质氧化的研究进展

脂质氧化是导致肉类食品质量下降的主要原因,其中血色素蛋白介导的脂质氧化不仅可以引发肉的异味和变色,还会进一步增强血红素蛋白的促氧化活性.在肉制品的加工和储藏过程中,抗氧化剂抑制肉制品氧化速度、最大限度地保留肉制品的风味并延长其货架期.本文从肉制品中血红素蛋白和脂质在贮藏加工中的氧化过程,抗氧化剂抑制血红素蛋白介导的脂质...

Research Progress of Antioxidants in Inhibiting Hemoglobin- Mediated Lipid Oxidation

Lipid oxidation is the main reason for the decline of meat quality. The lipid oxidation mediated by hemoprotein can not only cause meat odor and discoloration, but also further enhance the pro-oxidation activity of heme protein. During the processing and storage of meat products, antioxidants inhibit the oxidation of meat products, and preserve the flavor of meat products maximally and extend their shelf life. In this paper, the oxidation process of hemoprotein and lipid in meat products during storage and processing, the mechanism of antioxidant inhibiting hemoprotein mediated lipid oxidation, and the application of antioxidants in meat products are reviewed, which would provide the basis for the mechanism research and application of antioxidants in meat products.