蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展

不同的加工步骤可能会影响肉品的物化性质及营养价值,甚至产生对人体健康有害的化合物。例如,已观察到某些热处理可增加自由基含量,降低抗氧化保护能力,促进蛋白质氧化。鉴于某些肉类加工保藏方法可能促进蛋白质氧化进而影响肉品食用品质乃至加速肉类劣变,本文探讨了常见肉品加工保藏方法及其相关新技术对蛋白质氧化的影响,及蛋白质氧化对肉品品质及人体健康的不利影响,旨在为加工保藏中有关蛋白质氧化及合理化食品加工技术提供相关参考。

Progress in Protein Oxidation during Meat Processing and Preservation and Its Adverse Health Effects

Different processing steps may influence physicochemical properties and nutritional value of meat products, and even produce some compounds that are detrimental to human health. Thermal treatment, for instance, has been observed to increase free radical contents and reduce antioxidant capacity in meat systems, both of which contribute to protein oxidation. Some meat processing and preservation methods may promote protein oxidation and then affect the sensory quality of meat products, and even accelerate the quality deterioration. Thus, this article discusses the impact of common meat processing and preservation methods and related new technologies on protein oxidation as well as the adverse effects of protein oxidation on human health, with the aim to provide a reference for further studies on protein oxidation during meat processing and preservation and the development of reasonable food processing technologies.