FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (21): 266-272.doi: 10.7506/spkx1002-6630-20180408-090

• Reviews • Previous Articles     Next Articles

Inhibitory Mechanism of Plant Polyphenols on Protein Oxidation and Their Application for Shelf-Life Extension of Meat Products: A Literature Review

LI Wenhui, LIU Fei, LI Yingbiao, RAN Lidan, HOU Ran, ZHONG Yuanyuan, DONG Juan   

  1. (1. College of Food, Shihezi University, Shihezi 832000, China; 2. College of Life and Geography Science, Kashi University, Kashi 844006, China)
  • Online:2019-11-15 Published:2019-12-02

Abstract: Protein oxidation and microbial contamination are the main causal factors of the deterioration and spoilage of meat and meat products during storage. One of the effective methods to prevent the deterioration of meat and meat products is adding plant polyphenols, which have good antioxidant and antibacterial activities. The classes of plant polyphenols and their inhibitory mechanisms on protein oxidation and microbial contamination in meat and meat products are summarized in this paper. It describes four ways that plant polyphenols inhibit protein oxidation: reactive material scavenger, non-free radical derivative scavenger, transition metal ion chelating agent and ferrimyoglobin reducing agent. Plant polyphenols prolong the shelf-life of meat and meat products by interacting with bacterial cell wall components and cell membranes, preventing and controlling the formation of biofilm, synthesizing biological macromolecules and consequently inhibiting bacterial enzyme activities. The application of plant polyphenols in inhibiting protein and lipid oxidation and microbial growth in meat products is reviewed and future research prospects are discussed.

Key words: plant polyphenols, meat products, protein oxidation, shelf life, inhibitory mechanism

CLC Number: