肉及肉制品营养丰富,富含高质量蛋白质、脂肪、维生素、矿物质和一些微量元素.脂肪氧化会影响肉及肉制品的颜色、质构和风味等,降低其营养价值.使用抗氧化剂可以抑制肉及肉制品的氧化,延长其货架期.合成抗氧化剂具有一定的安全风险,因此天然抗氧化剂受到了越来越多的关注.水果、蔬菜、草药、香辛料、食品副产物、维生素、矿物质、蛋白质水解产物都是抗氧化剂的良好来源.本文对天然抗氧化剂在抑制肉类制品脂肪氧化方面的应用进行综述.%Meat and meat products are highly nutritious sources of food that provide high-quality proteins, minerals, vitamins, and many other micronutrients. Lipid oxidation may have negative effects on the quality of meat and meat products causing changes in sensory (color, texture and flavor) and nutritional quality. Antioxidants are used to minimize oxidative changes in meat and meat products, thereby improving the shelf-life. Natural antioxidants provide a good alternative for synthetic antioxidant additives because of adverse effects of synthetic antioxidants. Fruits, vegetables, herbs, spices, food by-products, vitamins, minerals, peptides and protein hydrolysates have proved beneficial sources of antioxidants. The review is intended to provide an overview of natural antioxidants inhibiting lipid oxidation in meat and meat products.
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