Effects of Lipid and Protein Oxidation on Meat Quality

被引：1

作者：

Li, Zekun ^{[1
]}

Xiao, Yu ^{[1
]}

Jiao, Yang ^{[1
]}

Liu, Yongfeng ^{[1
]}

机构：

[1] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an

来源：

Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 07期

关键词：

lipid oxidation; meat; protein oxidation; quality;

D O I：

10.16429/j.1009-7848.2024.07.038

中图分类号：

学科分类号：

摘要：

Oxidation is a key factor influencing the quality of meat and its processing performance. It mainly comes from lipid oxidation and protein oxidation, which occurs in the ripening of fresh meat after slaughter and during meat processing and storage. The effects of lipid oxidation and protein oxidation on meat quality in recent years were reviewed in this paper. This paper not only analyzes the internal mechanism of the oxidation of lipid and protein in meat, but also expounds the various factors that cause the oxidation of lipid and protein. The effects of lipid oxidation on meat color, flavor, nutritional value and other qualities and the effects of protein oxidation on meat color, texture, water holding capacity, flavor, nutritional value, digestibility, and other qualities are also analyzed in detail. In addition, the control measures to reduce meat oxidation were put forward. These are hoped to provide theoretical reference for improving meat quality. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：438 / 449

页数：11

共 80 条

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