摘要
肉与肉制品中脂肪氧化是导致其变质腐败的主要原因,脂类中的三甘油酯类和磷脂类中都会发生氧化现象。含铁离子的血红素被认为是脂肪氧化的主要催化剂;血红素与脂类氧化密切相关,能够加速脂类氧化。初步研究显示食盐也可以影响脂类氧化速度,熟肉制品更容易发生氧化腐败变质现象。肉和肉制品在冷藏及冷冻过程中会发生脂肪氧化现象。冷冻干燥的肉制品中,由于脂肪氧化会导致蛋白质的变性和交联。随着预包装食品和肉制品发展,控制肉制品中脂肪氧化越来越重要。而目前抗氧化剂和螯合剂是最有效的抑制肉和肉制品中脂肪氧化的抑制剂。
Lipid oxidation in meat and meat products was main reasons to result in metamorphic corruption. Three glycerides and phospholipids in lipids could produce oxidation phenomenon. Heme containing iron ion was regarded as the main catalyst in lipid oxidation; Heme was closely related to lipid oxidation, and it could accelerate lipid oxidation. The preliminary study showed that edible salt also could influence the oxidation rate of lipids, and cooked meat was easier to produce oxidation corruption metamorphic phenomenon. It was easy to produce lipid oxidation phenomenon in refrigeration and frozen process of meat and meat products. Lipid oxidation in freeze - drying meat products could result in the protein denaturation and cross - linking. With the development of prepackaged foods and meat products, control of lipid oxidation in meat products became more and more important. At present, antioxidants and chelating agents were the most effective lipid oxidation inhibitors in meat and meat oroducts.
出处
《肉类工业》
2017年第3期47-49,共3页
Meat Industry
关键词
脂肪氧化
肉
肉制品
lipid oxidation
meat
meat products
