蛋白質(zhì)氧化對(duì)肉制品品質(zhì)的影響研究

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摘 要：隨著人們生活水平的提高，人們對(duì)于肉質(zhì)產(chǎn)品的需要也在不斷的增大。本文介紹了蛋白質(zhì)氧化機(jī)制和蛋白質(zhì)氧化對(duì)肉制品品質(zhì)的影響，如影響肉制品的持水性、嫩度以及消化性等，并分析了抑制肉制品蛋白質(zhì)氧化的有效途徑，以期為肉制品工業(yè)的發(fā)展提供理論依據(jù)。

關(guān)鍵詞：蛋白質(zhì)氧化;肉制品品質(zhì);加工途徑;包裝與儲(chǔ)藏途徑

Effect of Protein Oxidation on Meat Quality

MA Cong

（Xi’an Siyuan University， Xi’an 710038， China）

Abstract： With the improvement of people’s living standards， people’s demand for meat products is also increasing. This paper introduces the mechanism of protein oxidation and the effect of protein oxidation on the quality of meat products， such as water holding capacity， tenderness and digestibility of meat products， and analyzes the effective ways to inhibit protein oxidation of meat products， in order to provide a theoretical basis for the development of meat products industry.

Keywords： protein oxidation; meat quality; processing routes; packaging and storage routes

肉制品中富含大量的脂質(zhì)和蛋白質(zhì)，二者都是人們生長(zhǎng)發(fā)育過(guò)程中不可缺少的營(yíng)養(yǎng)物質(zhì)。（剩余3945字）