摘要
随着人们生活水平的提高,人们对于肉质产品的需要也在不断的增大。本文介绍了蛋白质氧化机制和蛋白质氧化对肉制品品质的影响,如影响肉制品的持水性、嫩度以及消化性等,并分析了抑制肉制品蛋白质氧化的有效途径,以期为肉制品工业的发展提供理论依据。
With the improvement of people’s living standards,people’s demand for meat products is also increasing.This paper introduces the mechanism of protein oxidation and the effect of protein oxidation on the quality of meat products,such as water holding capacity,tenderness and digestibility of meat products,and analyzes the effective ways to inhibit protein oxidation of meat products,in order to provide a theoretical basis for the development of meat products industry.
作者
马聪
MA Cong(Xi’an Siyuan University,Xi’an 710038,China)
出处
《食品安全导刊》
2022年第20期119-121,共3页
China Food Safety Magazine
关键词
蛋白质氧化
肉制品品质
加工途径
包装与储藏途径
protein oxidation
meat quality
processing routes
packaging and storage routes
