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

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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

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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