Food and Fermentation Industries >

2010 , Vol. 36 >Issue 07: 122 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.07.021

Food and Fermentation Industries

Study Advancement of Antioxidation in Fermented Meat

  • Qin Chun-jun ,
  • Li Xiang ,
  • Deng Feng ,
  • Zhang Hong-liang ,
  • Xu Ji-chun ,
  • Ge Qing-feng ,
  • Yu Hai
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Online published: 2010-07-25

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Abstract

Fermented meat products are rich in lipid,and its oxidation has a unique flavor.However,any improper handling of the processing and storage would bring a negative impact on meat flavor,quality and food safety,due to excessive oxidation of lipid.To improve the oxidative stability of fermented meat,we should have control over processing technology,raw materials,anti-oxidants,as well as packaging process.The aim of this study was to introduce the improvement of oxidative stability of fermented meat products in above-mentioned aspects.

Key words： fermented meat; lipid oxidation; processing technology; anti-oxidants; packaging process

Cite this article

Qin Chun-jun , Li Xiang , Deng Feng , Zhang Hong-liang , Xu Ji-chun , Ge Qing-feng , Yu Hai . Study Advancement of Antioxidation in Fermented Meat[J]. Food and Fermentation Industries, 2010 , 36(07) : 122 -126 . DOI: 10.13995/j.cnki.11-1802/ts.2010.07.021

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