Food and Fermentation Industries >

2013 , Vol. 39 >Issue 05: 143 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.041

Food and Fermentation Industries

The interaction of lipid and protein oxidation of meat products

  • ZHANG Pei-pei ,
  • WU Xue-yan ,
  • WANG Miao ,
  • WANG Yan ,
  • GU Cheng-ye ,
  • WANG Min ,
  • GUO Ming-liang ,
  • WU Man-gang ,
  • GE Qing-feng ,
  • YU Hai
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Online published: 2013-05-25

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Abstract

Recent years,lipid and protein oxidation in food has raised big concern worldwide.Lipid and protein oxidation can produce characteristic flavor but they also cause the deterioration of flavor and color fading.Furthermoe,the oxidation between lipid and protein were interrelated.Facing the problem of lipid and protein oxidation on meat production quality,this paper summarized the mechanism of the oxidation,the relationship between lipid and protein oxidation as well as the quality control of the oxidation.

Key words： lipid oxidation; protein oxidation; mechanism

Cite this article

ZHANG Pei-pei , WU Xue-yan , WANG Miao , WANG Yan , GU Cheng-ye , WANG Min , GUO Ming-liang , WU Man-gang , GE Qing-feng , YU Hai . The interaction of lipid and protein oxidation of meat products[J]. Food and Fermentation Industries, 2013 , 39(05) : 143 -148 . DOI: 10.13995/j.cnki.11-1802/ts.2013.05.041

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