摘要
脂质氧化不仅使食品的营养、风味、质构和外观发生变化,而且缩短了产品的货架期,降低其食用品质,是造成水产食品品质劣变的重要原因之一。血红蛋白是水产品脂质氧化的重要诱导因子,其自动氧化产生的高铁血红蛋白可以加速脂质氧化反应速率,同时释放的血红素和铁离子也可催化脂质氧化的发生。化学防腐剂在食品中的应用越来越受到限制,天然抗氧化剂的研究与应用已成为热点,了解血红蛋白促氧化的机理,找到适宜的抗氧化技术,有效地控制水产品在贮藏过程中血红蛋白诱导的脂质氧化的发生是非常必要的。因此,本文以血红蛋白诱导的脂质氧化为切入点,介绍了鱼类血红蛋白的结构、促氧化的反应机理和影响因素,以及天然酚类抗氧化物在控制血红蛋白促氧化方面的诸多应用与进展,并提出了目前急需解决的问题和未来的研究趋势。
Lipid oxidation not only changes nutritional value,flavor,texture,and appearance of foods,but also reduces shelf life and eating quality of products,and it is one of the major causes leading to a deterioration of aquatic food quality.Hemoglobin（Hb） is an important factor for inducing lipid oxidation in aquatic foods;methemoglobin（Met Hb） formation from Hb autoxidation results in the release of heme and iron ions,which can accelerate lipid oxidation.The application of chemical preservatives in food has been increasingly restricted,and the research and application of natural antioxidants has become popular.It is crucial to understand the mechanism of Hb-induced lipid oxidation,find an appropriate antioxidant technology,and effectively control Hb-induced lipid oxidation of aquatic foods during storage.Therefore,with Hb-induced lipid oxidation as a starting point,the structure of fish Hb,the mechanism and influencing factors of Hb-induced lipid oxidation,and the applications and progress of natural phenolic antioxidants for controlling Hb-induced lipid oxidation were reviewed in this study.In addition,the issues that urgently need to be resolved and future research trends were discussed.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第4期297-304,共8页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31301569,31471639,31271954)
高等学校博士学科点专项科研基金课题(优先发展领域20113326130001)
“十二五”国家科技支撑计划项目课题(2012BAD29B06)
