食品科学 ›› 2021, Vol. 42 ›› Issue (1): 302-312.doi: 10.7506/spkx1002-6630-20200704-052

• 专题论述 • 上一篇    下一篇

发酵剂抗氧化活性对发酵肉制品品质的影响研究进展

刘英丽,于青林,万真,李洪岩,刘洁,王静   

  1. (北京工商大学食品与健康学院,中国-加拿大食品营养与健康联合实验室(北京),北京食品营养与人类健康高精尖创新中心,北京市食品添加剂工程技术研究中心,北京 100048)
  • 发布日期:2021-01-18
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401200); 北京优秀人才培养资助青年拔尖团队项目(2016000026833TD01); 北京市属高校高水平教师队伍建设支持计划项目(IDHT20180506)

Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review

LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing   

  1. (China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
  • Published:2021-01-18

摘要: 发酵肉制品中脂肪的适度氧化能够赋予产品独特的风味,而脂肪和蛋白质的过度氧化则会对产品的风味、色泽、质地等产生不利影响,甚至产生有毒物质。天然和人工抗氧化剂因来源或安全性问题而使用受到限制,发酵剂作为发酵肉制品的生产原料其抗氧化能力逐渐受到关注。本文探讨了发酵肉制品中脂肪与蛋白质的氧化及发酵剂的抗氧化作用,同时概述了微生物主要的抗氧化酶系,对抗氧化评价方法进行了比较,并对近年来发酵剂在发酵肉制品中的抗氧化活性研究进行了梳理和总结,以期为功能性发酵剂在发酵肉制品中抗氧化性的研究及应用提供理论参考。

关键词: 微生物;抗氧化;发酵肉制品;抗氧化酶系;抗氧化评价方法

Abstract: Moderate oxidation of fat in fermented meat products can give them a unique flavor, while excessive oxidation of fat and protein will adversely affect the flavor, color and texture of the products, and even produce toxic substances. The application of natural and artificial antioxidants is limited due to their source or safety issues. The antioxidant capacity of starter cultures for fermented meat products has gradually attracted attention. This article reviews the effects of fat and protein oxidation on the quality and safety of fermented meat products and the antioxidant effects of starter cultures in fermented meat products, and presents an overview of the major microbial antioxidant enzymes. Besides, it compares the antioxidant activity assays currently applied to the analysis of the starter cultures and summarizes recent studies on the antioxidant activity of the starter cultures. We expect this review to provide theoretical support for the research and application of antioxidant properties of functional starters in fermented meat products.

Key words: microorganisms; antioxidant; fermented meat products; antioxidant enzymes; antioxidant activity assays

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