植物多酚的抗氧化作用及其改善肉质的机制Antioxidative Effects of Plant Polyphenols and Its Mechanism of Improving Meat Quality
郑红梅;王少英;史新娥;
摘要(Abstract):
随着社会经济的发展和人们生活水平的提高,消费者越来越关注肉制品的健康和营养。植物多酚具有天然的抗氧化、抗菌等特性,能够抑制氧化酶活性,促进抗氧化酶活性。大量研究表明,植物多酚不仅能够通过改善肌肉的肉色、pH、剪切力、滴水损失、肌纤维类型、脂肪酸组成等多项指标改善肉品质,还能够抑制肉制品中微生物的生长,延缓脂肪氧化,减少营养物质的损失,并延长肉制品的保质期。本综述阐述了植物多酚在畜牧业和食品行业的应用,详细论述了植物多酚抗氧化作用机制,为植物多酚更广泛的应用提供理论依据。
关键词(KeyWords): 植物多酚;抗氧化;肉质;机制
基金项目(Foundation): 国家自然科学基金项目(31772570)
作者(Author): 郑红梅;王少英;史新娥;
Email:
DOI:
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