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中国精品科技期刊2020
李南,李蛟龙,李鹏鹏,等. 加工对肉类蛋白质氧化及肉品品质影响的研究进展[J]. 食品工业科技,2024,45(15):1−8. doi: 10.13386/j.issn1002-0306.2023080323.
引用本文: 李南,李蛟龙,李鹏鹏,等. 加工对肉类蛋白质氧化及肉品品质影响的研究进展[J]. 食品工业科技,2024,45(15):1−8. doi: 10.13386/j.issn1002-0306.2023080323.
LI Nan, LI Jiaolong, LI Pengpeng, et al. Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality[J]. Science and Technology of Food Industry, 2024, 45(15): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080323.
Citation: LI Nan, LI Jiaolong, LI Pengpeng, et al. Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality[J]. Science and Technology of Food Industry, 2024, 45(15): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080323.

加工对肉类蛋白质氧化及肉品品质影响的研究进展

Research Progress on the Effects of Processing Conditions on the Meat Protein Oxidation and Meat Quality

  • 摘要: 肉类是人类日常饮食中的重要组成部分,其品质对于消费者的健康和口感体验至关重要。动物在被宰杀后的胴体向食用肉转变和肉品加工过程中,经历复杂的生化反应,其中蛋白质氧化对肉类品质的形成具有重要影响。本文主要针对蛋白质氧化对肉类品质的影响,结合蛋白质氧化产物的类型,加工方式、条件等影响因素,总结了目前加工条件下蛋白质氧化与肉品变化的关系,旨在为控制肉品蛋白质的氧化提供理论依据,并为实际生产提供科学指导。

     

    Abstract: Meat is an important part of the daily human diet, and its quality is essential for consumers' health and taste experience. During the transformation from carcass to meat and meat processing after animal slaughter, many complex biochemical reactions occur, among which protein oxidation plays an important role in the formation of meat quality. Based on the influence of protein oxidation on meat quality, the relationship between protein oxidation and meat qualities under processing methods and conditions was summarized in this review, which will provide a theoretical basis for reducing the oxidation of meat protein, and a scientific guidance for practical production.

     

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