摘要
蛋白质氧化是活性氧或氧化应激的副产物引起蛋白质的共价修饰。蛋白质氧化的结果主要是引起氨基酸侧链基团的修饰、蛋白质肽链骨架的断裂以及蛋白质分子内和分子间的交联或聚集,从而改变蛋白质的分子结构与功能,最终导致鲜肉品质的变化。目前,鲜肉在市场上的主要包装方式有托盘包装、真空包装、真空贴体包装和气调包装4种。不同包装方式在冷藏期间由于含氧量的不同引起蛋白质氧化程度不同,进而对鲜肉的品质产生重要影响。本文对市场上常用的鲜肉包装方式、蛋白质氧化的定义和机理以及不同包装方式下蛋白质氧化对鲜肉品质的影响进行综述。
Protein oxidation is the covalent modification of proteins induced by either reactive oxygen species (ROS) or secondary by-products of oxidative stress. The main consequence of protein oxidation is the modification of amino acid side chains, the breakdown of protein backbones and protein aggregation due to intermolecular crosslinking, leading to changes in protein structure and function, and ultimately changes in fresh meat quality. There are four major packaging methods for fresh meat currently available in the market such as tray packaging with permeable film, vacuum packaging, vacuum skin packaging and high oxygen modified atmosphere packaging. Different packaging methods cause various levels of protein oxidation during chilled storage due to different oxygen concentrations, thereby causing important effects on the quality of fresh meat. In this paper, the packaging methods commonly used in the market, the definition and mechanism of protein oxidation and the effect of protein oxidation on the quality of fresh meat with different packaging treatments are reviewed.
作者
扶庆权
刘瑞
张万刚
王海鸥
陈守江
王蓉蓉
FU Qingquan;LIU Rui;ZHANG Wangang;WANG Haiou;CHEN Shoujiang;WANG Rongrong(School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China;Industrial Engineering Center for HuaiyangCuisin of Jiangsu Province, College of Food Science and Engineering, Yangzhou Univeristy, Yangzhou 225127, China;SynergeticInnovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Food Control, Ministry of Education,College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
出处
《肉类研究》
北大核心
2019年第4期49-54,共6页
Meat Research
基金
南京晓庄学院高层次培育项目(2016NXY14)
关键词
蛋白质氧化
包装方式
鲜肉
品质
机理
protein oxidation
packaging method
fresh meat
quality
mechanism
