天然抗氧化剂在肉制品中的应用研究进展-OpenRepositoryof.PDF

※专题论述 食品科学 2012, Vol. 33, No. 07 299 天然抗氧化剂在肉制品中的应用研究进展 章 林，黄 明* ，周光宏 (南京农业大学 国家肉品质量安全控制工程技术研究中心，江苏南京 2 10095) 摘 要：肉制品中的脂肪、蛋白质含量丰富，水分活度高，在贮运过程中易被氧化而产生酸败味和褪色，从而 失去食用价值和商业价值。因此，如何提高肉制品的货架期成为肉品工业的挑战之一。天然抗氧化剂具有安全性 高、抗氧化能力强、无副作用和防腐保鲜等优点，将在肉类工业领域具有广阔的前景。文章概述了天然抗氧化剂 的来源、活性成分和抗氧化作用机理以及天然抗氧化剂在肉制品中的应用，讨论了天然抗氧化剂的研究现状及以后 的研究趋势。 关键词：天然抗氧化剂；活性物质；抗氧化机理；肉制品 Research Progress in Applications of Natural Antioxidants in Meat Products ZHANG Lin ，HUANG Min g* ，ZHOU Guang-hong (National Centre of Meat Quality and Safety Control, Nanj ing Agricultural University, Nanj ing 2 10095, China) Abstract ：Meat products, which are rich in fat and protein and have high water activity, are easily oxidized to produce rancid flavor and lose color, thus resulting in a loss of edible and commercial value during storage and transportation. Accordingly, how to extend the shelf life of meat products becomes one of the challenges in meat industry. Natural antioxidants, which have the advantages of high safety, anti-oxidation ability, anti-bacterial activity, and no side effects will have great potential for applica- tions in the field of meat industry. The resources of natural antioxidants and bioactive substances, antioxidant mechanisms, and applications in meat products are summarized in this paper. In addition, current studies and future development trends of natural antioxidants are discussed. Key words ：natural antioxidants ；bioactive sub stances ；antioxidant mechanisms ；meat products 中图分类号：TS25 1.1 文献标识码：A 文章编号：1002-6630(20 12)07-0299-05 肉和肉制品在加工和流通过程中，经常会出现氧化 但是大剂量的摄入会导致老鼠前胃发生癌变并与DNA 的氧 酸败和褪色现象，脂肪和蛋白质的氧化是除微生物污染