摘要
随着人民生活水平的提高和生活节奏的加快,方便快捷、营养美味的畜禽鱼肉类预制菜肴(简称“预制肉”)正逐步成为老百姓餐桌上的常客。然而,肉类食品通常含有丰富的蛋白质、脂肪及一定量的还原糖,在预制肉加工及其成品后续贮藏、复热过程中不可避免地会发生美拉德反应、脂肪氧化等化学反应,易于导致晚期糖基化终末产物(advanced glycation end products,AGEs)的形成。过多摄入食源性AGEs会增加人体多种慢性病的发生率。基于肉类食品加工、贮藏过程中2种典型AGEs(羧甲基赖氨酸、羧乙基赖氨酸)的主要形成途径,以预制肉从原辅料到餐桌的全过程为主线,重点介绍了原料肉品质、肉类食品加工过程中常用的调味料及食品添加剂、加热熟制、成品贮藏及复热对预制肉中AGEs形成的影响。在此基础上,进一步探讨了预制肉加工及贮藏过程中AGEs形成的抑制策略,主要包括:采用新鲜的优质原料肉,合理选用调味料和添加剂,尽量缩短贮藏时间,在不影响产品质量安全的前提下尽量降低或缩短加热熟制及复热的温度和时间。通过这些阐述,希望为有效控制预制肉中AGEs的形成提供参考,为消费者提供更安全、更健康的预制肉类食品。
With the improvement of people s living standards and the acceleration of the pace of life,convenient,nutritious and delicious precooked farm-animal meat,poultry,and fish(referred to as“precooked meat”)are gradually becoming regular dishes for common people.However,meat products are usually rich in protein and fat and contain reducing sugars.Chemical reactions such as Maillard reaction and lipid oxidation are inevitable during the processing of precooked meat and their subsequent storage and reheating,which easily lead to the formation of advanced glycation end products(AGEs).Excessive intake of dietary AGEs could increase the risks for various chronic diseases.Based on the main formation pathways of two typical AGEs(Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine)in meat products during processing and storage,factors affecting AGEs formation in precooked meat from the raw materials to the table were summarized.Special focuses were the effects of raw meat quality,commonly used seasonings and additives,thermal processing,storage and reheating of precooked meat on AGEs formation.Furthermore,major approaches to reduce AGEs levels in precooked meat during processing and storage were discussed,including the use of high-quality raw meat,proper selection of seasonings and additives,minimization of storage duration,as well as minimization of heating and reheating temperature and time under the conditions of ensuring product quality and safety.Through these expositions,it was hoped to provide a reference for effective control of AGEs formation in precooked meat,thus providing consumers with safer and healthier precooked meat products.
作者
黄轶群
周军豪
李琳
王发祥
HUANG Yiqun;ZHOU Junhao;LI Lin;WANG Faxiang(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2024年第3期23-34,共12页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(32272391,31871733)。
关键词
预制菜
贮藏
复热
化学性危害物
晚期糖基化终末产物
precooked dish
storage
reheating
chemical hazard
advanced glycation end products