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食品与发酵工业  2021, Vol. 47 Issue (24): 271-278    DOI: 10.13995/j.cnki.11-1802/ts.027457
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
肉类和水产制品脂质光氧化机制及其影响因素
顾赛麒1,2,3, 鲍嵘斌1,2,3, 冯媛1,2,3, 张月婷2,3, 周振毅2,3, 黎君鸿2,3, 朱士臣2,3, 丁玉庭1,2,3, 周绪霞1,2,3*
1(宁海县浙工大科学技术研究院,浙江 宁海,315600)
2(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
3(国家远洋水产品加工技术研发分中心 (杭州),浙江 杭州,310014)
Mechanism and influencing factors of lipid photooxidation in meat and aquatic products
GU Saiqi1,2,3, BAO Rongbin1,2,3, FENG Yuan1,2,3, ZHANG Yueting2,3, ZHOU Zhenyi2,3, LI Junhong2,3, ZHU Shichen2,3, DING Yuting1,2,3, ZHOU Xuxia1,2,3*
1(Ninghai ZJUT Academy of Science & Technology,Ninghai 315600,China)
2(College of Food Science and Technolgy, Zhejiang University of Technology,Hangzhou 310014,China)
3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou),Hangzhou 310014,China)
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摘要 光氧化是肉类和水产制品脂质氧化的主要方式,其可能是传统日晒法制得干制品拥有良好香气品质的重要原因。该文综述了近年来关于脂质光氧化的研究进展,阐述了脂质光氧化的作用机制,探讨了脂质光氧化的两大类影响因素:直接因素(光敏剂、光照条件和脂质构成等)和间接因素(包装材料和方法、酶、水分活度、温度、食盐等)。同时,对脂质光氧化反应的常用检测指标进行了介绍,旨在为相关企业进行风味改良提供理论参考,进一步推动肉类与水产制品加工业的发展。
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顾赛麒
鲍嵘斌
冯媛
张月婷
周振毅
黎君鸿
朱士臣
丁玉庭
周绪霞
关键词:  肉制品  水产制品  脂质光氧化  光敏剂  反应机制    
Abstract: Photooxidation is the major way of lipid oxidation in meat and aquatic products, which may be an important reason for the good aroma quality of dried products obtained by the traditional sun-drying method. This paper mainly reviews the research progress on lipid photooxidation in recent years and elaborates the action mechanism of lipid photooxidation. Then discusses two main kind of factors which will influence lipid photooxidation: The direct factors (photosensitizer, light conditions and lipid composition, etc.) and indirect factors (the materials and methods of packaging, enzymes, water activity, temperature and salt, etc.). In the meanwhile, this article sums up the frequently used detection indexes of lipid photooxidation in order to provide theoretical reference for related enterprises to improve flavor, which will boost the development of the processing industry in meat and aquatic products.
Key words:  meat products    aquatic products    lipid photooxidation    photosensitizer    reaction mechanism
收稿日期:  2021-03-24      修回日期:  2021-04-19           出版日期:  2021-12-25      发布日期:  2022-01-21      期的出版日期:  2021-12-25
基金资助: 宁波市自然科学基金项目 (2017A610283);国家自然科学基金项目(31601500);浙江省公益性技术项目(2016C32056)
作者简介:  博士,讲师(周绪霞教授为通讯作者,E-mail:xzhou@zjut.edu.cn)
引用本文:    
顾赛麒,鲍嵘斌,冯媛,等. 肉类和水产制品脂质光氧化机制及其影响因素[J]. 食品与发酵工业, 2021, 47(24): 271-278.
GU Saiqi,BAO Rongbin,FENG Yuan,et al. Mechanism and influencing factors of lipid photooxidation in meat and aquatic products[J]. Food and Fermentation Industries, 2021, 47(24): 271-278.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027457  或          http://sf1970.cnif.cn/CN/Y2021/V47/I24/271
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