食品科学 ›› 2021, Vol. 42 ›› Issue (5): 262-270.doi: 10.7506/spkx1002-6630-20200409-118

• 专题论述 • 上一篇    下一篇

香辛料中植物化学物对肉制品品质及健康功效影响研究进展

李云龙,赵月亮,范大明,王明福   

  1. (1.上海海洋大学食品学院,上海 201306;2.江南大学食品学院,江苏 无锡 214122;3.香港大学生物科学学院,香港 999077)
  • 出版日期:2021-03-15 发布日期:2021-03-29
  • 基金资助:
    国家自然科学基金青年科学基金项目(31901807);国家自然科学基金面上项目(31871901); 上海市青年科技英才扬帆计划项目(19YF1419600);上海市青年东方学者岗位计划项目(A1-3304-20-0014); 上海海洋大学科技发展专项基金项目(A2-2006-00-200213);上海海洋大学青年教师科研启动基金项目(A2-2006-00-200359)

Effects of Phytochemicals from Spices on Quality Attributes and Health Benefits of Meat Products: A Review

LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;3. School of Biological Sciences, The University of Hong Kong, Hong Kong 999077, China)
  • Online:2021-03-15 Published:2021-03-29

摘要: 香辛料是肉类食品加工过程中常用的一种辅料,其在改善食品风味、抑菌防腐以及延长食品保质期方面的能力得到了广泛的认可。香辛料中的植物化学物种类丰富,在食品加工以及贮藏过程中,可能与肉制品中的营养成分以及风味成分发生相互作用,从而改善食品的营养品质以及风味特性。同时,大多数香辛料中的植物化学物具有一定的抗氧化、抗炎等作用,能够改善食品的生物活性,对人体起到一定的食疗保健作用。本文主要对香辛料中植物化学物对肉制品营养品质、感官品质、防腐保鲜以及健康功效的影响进行了总结,以期为后续探究香辛料中植物化学物在食品体系中的应用及相关作用机理提供参考。

关键词: 香辛料;植物化学物;肉制品;营养品质;风味;生物活性

Abstract: Spices are widely used in the processing of meat products and have been widely recognized for their ability to improve the flavor, inhibit the microbial spoilage and extend the shelf life of foods. Spices contain varieties of phytochemicals, which may react with nutrients and flavor components in meat products during processing and storage, improving the nutritional quality and flavor characteristics. Meanwhile, phytochemicals in most spices have antioxidant and anti-inflammatory activities, which can improve the health benefits of meat products. In the present study, the effects of phytochemicals from spices on the nutritional, sensory and microbial quality, protein and fat oxidation and health benefits of meat products during processing and storage are summarized. We believe that this review will provide a reference for researchers to explore the application of phytochemicals from spices in foods and their mechanism of action.

Key words: spices; phytochemicals; meat products; nutrient quality; flavor; biological activity

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