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Food and Fermentation Industries    2021, Vol. 47 Issue (24) : 271-278     DOI: 10.13995/j.cnki.11-1802/ts.027457
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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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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.
Keywords meat products      aquatic products      lipid photooxidation      photosensitizer      reaction mechanism     
Issue Date: 21 January 2022
URL:  
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.027457     OR     http://sf1970.cnif.cn/EN/Y2021/V47/I24/271
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