摘要
保水性、质构、色泽等是生鲜肉品质的重要指标。我国肉类加工贮藏以及流通过程中存在汁液流失、质构劣化等问题,由此造成的质量损耗远高于发达国家。近年来,研究人员发现了一系列与肉的保水性、嫩度等品质相关的潜在生物标志物,并研究了细胞凋亡对肉嫩度等品质的影响,但关于铁死亡与生鲜肉品质间关系的研究甚少。动物宰后肌肉内环境改变,细胞发生铁死亡,其特征包括铁离子积累、脂质氧化加剧、氧化还原平衡失调等,这些变化与肉的品质形成密切相关。本文综述铁死亡的特征、代谢途径、调控机制及铁死亡与不同细胞死亡方式间的交联,阐明铁死亡通过铁稳态失衡、氧化还原失衡及脂质过氧化影响生鲜肉品质的机制,完善了宰后成熟过程中肉品质形成的机理。
Water-holding capacity,texture and color are important indicators of fresh meat quality.In China,drip loss and textural deterioration of fresh meat are critical problems in the meat industry,causing greater quality loss than that in developed countries.Recently,researchers have identified a series of potential biomarkers for the water-holding capacity and tenderness of meat and have studied the effect of cell apoptosis on meat tenderness.However,the relationship between ferroptosis and fresh meat quality has been researched little.After slaughter,the intramuscular environment alters and ferroptosis occurs,which is characterized by the accumulation of iron,an increase in lipid oxidation and disruption of redox equilibrium.These changes are closely related to meat quality.This paper reviews the characteristics,metabolic pathways and regulatory mechanisms of ferroptosis,and the crosslinks between ferroptosis and other modes of cell death.Moreover,it elaborates on how ferroptosis affects fresh meat quality through iron homeostasis imbalance,redox imbalance and lipoperoxidation.Overall,this review provides deeper insights into the mechanism of meat quality formation during postmortem aging.
作者
郝丹妮
屠晓航
郭诗雨
诸永志
王道营
徐为民
李鹏鹏
HAO Danni;TU Xiaohang;GUO Shiyu;ZHU Yongzhi;WANG Daoying;XU Weimin;LI Pengpeng(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第21期331-343,共13页
Food Science
基金
现代农业产业技术体系建设专项(CARS-41)
“十四五”国家重点研发计划重点专项(2022YFD2100505-01)
江苏省农业科技自主创新资金项目(CX(21)2016)。
关键词
铁死亡
宰后成熟
品质
铁稳态失衡
氧化还原失衡
脂质过氧化
ferroptosis
postmortem aging
quality
iron homeostasis imbalance
redox imbalance
lipoperoxidation
