关键词: 预制肉制品；冻藏；风味；脂质氧化；蛋白质降解

Abstract: Prepared meat products are increasingly favored by consumers due to their convenience and more stable quality. However, during frozen storage, lipid oxidation, protein degradation, and their interactions can lead to the loss of characteristic flavor and the formation of off-flavors such as rancidity and bitterness, significantly affecting consumer acceptance. This article systematically reviews the free radical chain reaction pathway of lipid oxidation and the evolution patterns of key flavor compounds, and analyzes protein degradation caused by ice crystal damage, enzymatic hydrolysis, and oxidative cross-linking, along with its impact on flavor. Currently, these deterioration processes can be effectively delayed by applying novel freezing technologies (e.g., high-pressure freezing and ultrasound-assisted freezing) to optimize ice crystal morphology, utilizing natural additives (e.g., rosemary extract and antifreeze proteins) to inhibit oxidation and ice crystal damage, and employing high-barrier or active packaging to regulate the microenvironment. This review aims to provide a systematic theoretical foundation and technical reference for the targeted flavor regulation and quality improvement of prepared meat products during frozen storage.

Key words: prepared meat products; frozen storage; flavor; lipid oxidation; protein degradation