食品科学 ›› 2018, Vol. 39 ›› Issue (11): 295-301.doi: 10.7506/spkx1002-6630-201811045

• 专题论述 • 上一篇    下一篇

脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展

王兆明1,贺稚非1,2,李洪军1,2,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2018-06-15 发布日期:2018-06-06
  • 基金资助:
    国家兔产业技术体系肉加工与综合利用项目(CARS-43-E-1);国家自然科学基金面上项目(31671787);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

A Review of the Effect of Lipid and Protein Oxidation on Meat Quality and Their Interrelationship

WANG Zhaoming1, HE Zhifei1,2, LI Hongjun1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Engineering Research Center for Special Food, Chongqing 400715, China
  • Online:2018-06-15 Published:2018-06-06

摘要: 肉中富含脂质和蛋白质,具有极高的营养价值。脂质和蛋白质的氧化会引起肉品品质的变化。在肉品这一 复杂的体系中,脂质氧化和蛋白氧化不是孤立发生的,而是具有一定的联系。全面地理解脂质和蛋白质氧化对肉品 品质的影响及各组分氧化间的相互关系,对于解释肉品品质劣变以及选择合理的抗氧化措施具有重要的意义。本文 对脂质和蛋白质氧化引起的肉品品质变化,以及脂质-肌红蛋白、脂质-非血红素蛋白和肌红蛋白-非血红素蛋白间的 交互氧化关系进行了综述。

关键词: 肉品, 脂质, 蛋白质, 氧化, 品质特性, 交互作用

Abstract: Due to its high amounts of fat and protein, meat is characterized by high nutritional value. Lipid and protein oxidation can cause deterioration of meat quality. In fact, there is an interrelationship between lipid and protein oxidation in the complex system of meat. A comprehensive understanding of the effect of lipid and protein oxidation on the quality of meat and the interrelationship between these chemical reactions is of great importance to explain the reasons for meat quality deterioration and to select appropriate antioxidants. In this paper, the changes of meat quality caused by lipid and protein oxidation are reviewed together with the interrelationships between lipid and myoglobin oxidation, lipid and nonheme protein oxidation, and myoglobin and nonheme protein oxidation.

Key words: meat, lipid, protein, oxidation, quality characteristics, interaction

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