蛋白质氧化对肉制品品质的影响研究

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摘 要：随着人们生活水平的提高，人们对于肉质产品的需要也在不断的增大。本文介绍了蛋白质氧化机制和蛋白质氧化对肉制品品质的影响，如影响肉制品的持水性、嫩度以及消化性等，并分析了抑制肉制品蛋白质氧化的有效途径，以期为肉制品工业的发展提供理论依据。

关键词：蛋白质氧化;肉制品品质;加工途径;包装与储藏途径

Effect of Protein Oxidation on Meat Quality

MA Cong

（Xi’an Siyuan University， Xi’an 710038， China）

Abstract： With the improvement of people’s living standards， people’s demand for meat products is also increasing. This paper introduces the mechanism of protein oxidation and the effect of protein oxidation on the quality of meat products， such as water holding capacity， tenderness and digestibility of meat products， and analyzes the effective ways to inhibit protein oxidation of meat products， in order to provide a theoretical basis for the development of meat products industry.

Keywords： protein oxidation; meat quality; processing routes; packaging and storage routes

肉制品中富含大量的脂质和蛋白质，二者都是人们生长发育过程中不可缺少的营养物质。（剩余3945字）