摘要
近年来,肉品中的蛋白氧化越来越受到关注。氧化作用会改变肉蛋白的结构和功能特性,也会影响肉品品质(包括持水性、嫩度、色泽、营养与可消化性)。本论文针对蛋白氧化机理、氧化对蛋白结构和凝胶性质的影响,对肉品品质的影响以及肉品中蛋白氧化的控制措施等方面进行了综述,以期为肉品工业的发展提供理论参考依据。
Protein oxidation on meat has attracted more and more attention in nowadays.Oxidation changes the structure and functional properties of meat proteins,as well as the quality of meat(including water holding capacity,tenderness,color,nutrition and digestibility).In this paper,the mechanism of protein oxidation,the effects of protein oxidation on protein structure,gel properties and meat quality and the control measures of protein oxidation in meat are reviewed,so as to provide theoretical reference for the development of the meat industry..
作者
叶凤凌
周敏之
池玉闽
贾利蓉
董怡
YE Feng-ling;ZHOU Min-zhi;CHI Yu-min;JIA Li-rong;DONG Yi(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)
出处
《食品工业科技》
CAS
北大核心
2020年第15期315-322,共8页
Science and Technology of Food Industry
基金
烹饪科学四川省高等学校重点实验室开放基金(PRKX2017Z08)
川菜发展研究中心项目(CC17Z07)。
关键词
蛋白氧化
蛋白结构
凝胶性质
肉品品质
饲养措施
加工措施
包装与贮运措施
protein oxidation
protein structure
gel properties
meat quality
feeding measures
processing measures
packaging
storage and transportation measures
