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

• Reviews • Previous Articles     Next Articles

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

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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