食品科学 ›› 2020, Vol. 41 ›› Issue (21): 230-237.doi: 10.7506/spkx1002-6630-20191017-174

• 专题论述 • 上一篇    下一篇

基于蛋白氧化行为的肉及肉制品品质提升及劣变机制研究进展

刘昊天,殷小钰,汪海棠,孔保华,陈倩   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 发布日期:2020-11-23
  • 基金资助:
    国家自然科学基金面上项目(31972139);黑龙江省自然科学基金项目(优秀青年)(YQ2020C012);东北农业大学“青年才俊”项目(18QC56)

Quality Improvement and Deterioration of Meat and Meat Products Based on the Protein Oxidation: A Review of Recent Research

LIU Haotian, YIN Xiaoyu, WANG Haitang, KONG Baohua, CHEN Qian   

  1. School of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Published:2020-11-23

摘要: 由于肌肉组织的特殊性,肉及肉制品在实际加工和贮藏过程中会受到不同程度的氧化损伤。蛋白质是肌肉组织的主要组成部分,氧化损伤会导致蛋白质氨基酸侧链基团的氧化修饰、肽链间的交联、肽骨架结构的断裂以及构象的转变,从而引发蛋白质功能性质的改变,最终影响产品的品质特性。关于肌肉蛋白质氧化的早期研究主要集中在对肉及肉制品品质特性的负面影响上,而近年来的研究表明,蛋白质氧化在一定程度上对肉及肉制品品质特性起积极的作用。因此,本文结合目前国内外的最新研究进展,阐述蛋白质氧化对肉及肉制品品质的改善及劣变诱导机理,归纳总结蛋白质氧化在肉品体系中的正面和负面影响。

关键词: 肉及肉制品;蛋白质氧化;品质特性;正面影响;负面影响

Abstract: Meat and meat products are subject to varying degrees of oxidative stress during processing and storage due to the specificity of muscle tissue. Protein is a major component of muscle tissue, and oxidative protein damage can lead to oxidative modification of amino acid side chain groups, cross-linking between peptide chains, peptide backbone cleavage and conformational changes, thus altering the functional properties of proteins and ultimately affecting the quality characteristics of the products. Previous studies are mostly focused on the negative effects of protein oxidation on the quality characteristics of meat products. However, recent studies have shown that protein oxidation plays a positive role in the quality characteristics of meat and meat products to a certain extent. Hence, this paper is devoted to review the state-of-the-art literature regarding the positive and negative effects of protein oxidation on meat and meat products as well as the underlying mechanisms.

Key words: meat and meat products; protein oxidation; quality characteristics; positive effects; negative effects

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