肉类中的脂质氧化:从基本机制到最新的控制解决方案
Wei Luo1, Jingnan Zhang1, Haizhou Wu2
1Hubei Technology Innovation Center for Meat Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China.
Advances in food and nutrition research
|September 12, 2025
概括
脂质氧化显著影响肉的质量和保质期. 本综述详细介绍了研究和控制氧化的方法,重点关注抗氧化剂策略和创新解决方案的跨学科方法.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
- 生物化学 生化学
背景情况:
- 脂质氧化是导致肉制品质量下降和保质期缩短的主要原因.
- 了解氧化机制和控制策略对于食品工业至关重要.
研究的目的:
- 为研究肉类中的脂质氧化提供实验和计算方法的全面概述.
- 检查肌肉食物系统中基质和亲氧化因子的相互作用.
- 突出氧化研究当前的知识差距和挑战.
主要方法:
- 对脂质氧化分析的既定和新兴实验技术的审查.
- 讨论计算机建模方法来模拟氧化过程.
- 检查各种抗氧化剂策略的机制基础.
主要成果:
- 详细分析影响脂质氧化的因素,包括不和脂肪酸和色素和铁等亲氧化剂.
- 评估各种抗氧化剂策略的有效性和局限性,从合成添加剂到天然化合物.
- 展示了成功的抗氧化剂实施和可持续性的工业案例研究.
结论:
- 跨学科的合作对于进一步了解和控制肉类中的脂质氧化是必不可少的.
- 新兴技术和研究概念是开发改善肉质的创新解决方案的关键.
- 需要进行进一步的研究,以解决氧化控制中发现的知识差距和挑战.
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