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