Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 271 - 278

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027457

Mechanism and influencing factors of lipid photooxidation in meat and aquatic products

  • GU Saiqi ,
  • BAO Rongbin ,
  • FENG Yuan ,
  • ZHANG Yueting ,
  • ZHOU Zhenyi ,
  • LI Junhong ,
  • ZHU Shichen ,
  • DING Yuting ,
  • ZHOU Xuxia
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  • 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)

Received date: 2021-03-24

  Revised date: 2021-04-19

  Online published: 2022-01-21

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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.

Key words： meat products; aquatic products; lipid photooxidation; photosensitizer; reaction mechanism

Cite this article

GU Saiqi , BAO Rongbin , FENG Yuan , ZHANG Yueting , ZHOU Zhenyi , LI Junhong , ZHU Shichen , DING Yuting , ZHOU Xuxia . Mechanism and influencing factors of lipid photooxidation in meat and aquatic products[J]. Food and Fermentation Industries, 2021 , 47(24) : 271 -278 . DOI: 10.13995/j.cnki.11-1802/ts.027457

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