摘要
水果副产物富含多种抗氧化活性成分,有极高的资源再利用价值。本文通过总结国内外研究现状,得出猪肉氧化和多酚抗氧化的机制;对葡萄、石榴、柑橘、蔓越莓等水果副产物的抗氧化活性、提取方法及其在猪肉保鲜中的应用研究进展进行综述,并对未来发展趋势进行了展望,为水果副产物在猪肉保鲜研究中的应用提供一定参考。
By-products of fruit are rich in antioxidant active ingredients and have extremely high value for resource reuse.Mechanisms of pork oxidation and antioxidant activity of polyphenol were deduced through summarizing the research status at home and abroad.The antioxidant activity,extraction method of by-products in fruits such as grape,pomegranate,citrus and cranberry and their fresh-keeping application in pork were reviewed.In addition,the future development trend was prospected.The article can provide reference for the application of fruit by-products in the research of pork preservation.
作者
张茂栖
罗薇
蔡丽莎
杨宽
何林枫
曾珍
李诚
ZHANG Mao-xi;LUO Wei;CAI Li-sha;YANG Kuan;HE Lin-feng;ZENG Zhen;LI Cheng(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)
出处
《江苏农业学报》
CSCD
北大核心
2021年第3期800-807,共8页
Jiangsu Journal of Agricultural Sciences
基金
四川省重点研发项目(2019YFN0172)。
关键词
水果副产物
抗氧化活性
猪肉保鲜
fruit by-products
antioxidant activity
pork preservation
