Research Progress on Spice Extracts for Reducing Protein Peroxidation in Aquatic Products

doi:10.7506/spkx1002-6630-20240216-077

Abstract

Abstract: Protein peroxidation during the storage and processing of aquatic products has a great impact on the nutritional value, sensory quality, textural properties and protein functional properties of aquatic products. Natural spice extracts can not only impart flavor to aquatic products, but also show good antioxidant properties in the processing and storage of aquatic products. In order to provide theoretical support for expanding the application of spice extracts and for optimizing the processing of aquatic products, this paper elucidates the molecular mechanism of protein oxidation, the major components of spice extracts and their mechanism of action in delaying protein peroxidation, and summarizes the application of spice extracts in reducing protein oxidation in aquatic products.

Key words: spice extract; reduction of oxidation; aquatic products; protein oxidation

CLC Number:

TS201.2

TANG Yuan, LIU Mengcong, LIU Yan, LI Fuhua, ZHAO Jichun, MING Jian. Research Progress on Spice Extracts for Reducing Protein Peroxidation in Aquatic Products[J]. FOOD SCIENCE, 2024, 45(20): 290-298.

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Research Progress on Spice Extracts for Reducing Protein Peroxidation in Aquatic Products

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