食品科学 ›› 2020, Vol. 41 ›› Issue (21): 267-277.doi: 10.7506/spkx1002-6630-20191025-286

• 专题论述 • 上一篇    下一篇

天然抗氧化剂的功能及其在肉与肉制品中的应用研究进展

类红梅,罗欣,毛衍伟,张一敏,朱立贤,杨啸吟,梁荣蓉,刘文轩,曹晖   

  1. (1.山东农业大学食品科学与工程学院,山东 泰安 271018;2.国家肉牛牦牛产业技术体系宝鸡试验站,陕西 宝鸡 721000)
  • 发布日期:2020-11-23
  • 基金资助:
    国家自然科学基金面上项目(31871731);山东省重点研发计划项目(2019GNC106050);国家肉牛牦牛产业技术体系建设专项(CRAS-37);山东省现代农业产业技术体系创新团队建设专项(SDAIT-09-09);山东省“双一流”奖补资金项目(SYL2017XTTD12)

A Review of the Functions and Application of Natural Antioxidants in Meat and Meat Products

LEI Hongmei, LUO Xin, MAO Yanwei, ZHANG Yimin, ZHU Lixian, YANG Xiaoyin, LIANG Rongrong, LIU Wenxuan, CAO Hui   

  1. 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. National Beef Cattle Industrial Technology System, Baoji Station, Baoji 721000, China
  • Published:2020-11-23

摘要: 氧化是造成肉及肉制品品质劣变的一个重要原因。抗氧化剂的使用可以有效抑制肉类产品的氧化,但随着对合成抗氧化剂毒理学研究的深入,其安全性受到质疑。天然抗氧化剂广泛分布于自然界中,且在长期食用过程中没有出现低毒性的迹象,具有安全、高效等优点。因此,使用天然抗氧化剂作为合成抗氧化剂的替代物已成为目前肉类研究的热点。本文主要综述了天然抗氧化剂的种类、来源、活性成分、功能特性、作用机理及其在肉中的添加方式,并阐述了天然抗氧化剂在肉及肉制品中应用的最新进展,探讨了天然抗氧化剂的研究现状及进一步研究的方向,以期为天然抗氧化剂在肉类产品中的应用提供基础理论支持。

关键词: 天然抗氧化剂;肉制品;脂质氧化;蛋白氧化;肉色

Abstract: Oxidation is an important cause for quality deterioration of meat and meat products. The use of antioxidants can effectively inhibit the oxidation of meat products. However, as increasing efforts have been made to understand their toxicology, the safety of synthetic antioxidants has been questioned. Natural antioxidants are widely distributed in nature, and they show no signs of low toxicity when consumed over a long period of time, which have the advantages of safety and high efficiency. The application of natural antioxidants as substitutes for synthetic antioxidants has become a hot topic in meat research today. In this paper, the types, sources, bioactive ingredients, functions and mechanism of action of natural antioxidants as well as the methods for addition of natural antioxidants to meat products are summarized. Meanwhile, the latest progress in the application of natural antioxidants in meat and meat products is reviewed. Moreover, the current research status and future directions are discussed. This review is expected to provide a theoretical basic support for the application of natural antioxidants in meat products.

Key words: natural antioxidants; meat products; lipid oxidation; protein oxidation; meat color

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