蛋白质氧化对肉类成熟的影响研究进展

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 285-289.

蛋白质氧化对肉类成熟的影响研究进展

陈茜茜¹,黄峰¹,黄明²

1. 南京农业大学
2. 南京农业大学食品科技学院

收稿日期:2011-11-29 修回日期:2013-01-10 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 黄明 E-mail:mhuang@njau.edu.cn
基金资助:
宰后肌肉蛋白质氧化对肉成熟的影响机制研究;细胞凋亡效应酶在肉成熟中的作用机制研究

Research progress on the influence of protein oxidation in meat aging

Received:2011-11-29 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29
Contact: ming huang E-mail:mhuang@njau.edu.cn

摘要/Abstract

摘要： 在肉的宰后成熟过程中会伴随着肌肉蛋白质的氧化并导致肉的食用品质劣变。本文综述了近年来在肉品领域关于蛋白质氧化的研究成果，主要阐述肌肉蛋白质氧化机制以及蛋白氧化对肉宰后成熟的影响，包括对肉色、嫩度、持水力及营养价值等食用品质指标的影响，旨在为有关肉类蛋白氧化研究提供一定的参考，并展望了未来的研究方向。

Abstract: Oxidative reactions is common during the post-mortem aging process, which have significant negative impacts on meat quality. This paper is devoted to review the current findings concerning protein oxidation in meat systems, mainly concentrating on the oxidation mechanisms and its consequences on meat aging, including influence on meat color, tenderness, water-hold capacity and nutritional value. In addition, it also aims to provide a reference for the relevant investigation and encourage meat researchers to achieve further progress in the field.

陈茜茜黄峰黄明. 蛋白质氧化对肉类成熟的影响研究进展[J]. 食品科学, 2013, 34(3): 285-289.

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