摘要
动物性食品是人们日常饮食中重要的营养与风味来源,其在加工与保藏过程中的风味品质受光氧化反应的影响。动物性食品中的光氧化主要发生于脂质与蛋白质间,其对于食品风味的影响是一把双刃剑。传统干制肉制品独特风味的形成离不开光氧化的参与,而过度的光氧化会引起肉制品与乳品风味的劣变与营养的流失。文章以光氧化过程为基础,系统梳理近年来动物性食品中脂质与蛋白质光氧化的研究进展,揭示光氧化的作用机制及其对食品风味的影响,并总结光氧化相关的关键风味物质。此外,文中还探讨了通过光照条件、包装以及活性添加剂3类因素调控动物性食品光氧化反应,提升产品风味品质的机理与策略。此综述将为研究动物性食品中脂质和蛋白质的光氧化反应,提升食品风味提供重要参考,也为乳业、肉类及水产制品加工业的发展提供新的思路与动力。
Animal-derived foods are important sources of nutrition and flavor in the daily diet.The flavor quality of these foods is affected by photo-oxidation during processing and preservation,which mainly occurs in lipids and proteins,causing both positive and negative effect on food flavor.The distinctive flavor of traditional dried meat products is largely attributed to photo-oxidation,while excessive photo-oxidation may cause flavor degradation and nutrient loss in meat and dairy products.Based on the photo-oxidation process,the article systematically investigated the advances of lipid and protein photo-oxidation,revealed the mechanism of photo-oxidation and its effect on food flavor,and summarized the key flavor compounds related to photo-oxidation in animal-derived foods.In addition,the mechanism and strategies were discussed for regulating the photo-oxidation reaction and enhancing the flavor quality of animal-derived foods products through three factors in this review:Light conditions,packaging and active additives.This paper will provide valuable references for the study of lipid and protein photo-oxidation in animal-derived foods to enhance food flavor quality,and also provide new ideas and motivation for the development of the dairy,meat and aquatic products processing industries.
作者
龙富
王宝松
张云真
曾黉
王彦波
李文璐
LONG Fu;WANG Baosong;ZHANG Yunzhen;ZENG Hong;WANG Yanbo;LI Wenlu(School of Food and Health,Beijing Technology and Business University,Beijing 100048)
出处
《中国食品学报》
北大核心
2025年第11期389-401,共13页
Journal of Chinese Institute of Food Science and Technology
基金
国家自然科学基金项目(32302265)。
关键词
动物性食品
光氧化
风味
脂质
蛋白质
animal-derived food
photo-oxidation
flavor
lipid
protein
