PDF(Pubmed)
Abstract：
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
摘要：
一个多世纪以来，在大气氧气的作用下，肌肉食物中的脂质变化问题引起了研究人员的关注。脂质氧化过程在动物屠宰过程中开始，并在随后的技术加工和成品储存过程中持续存在。肌肉食物中脂质的氧化是科学界广泛讨论的现象，被认为是影响其质量的关键因素之一，安全,和人类健康。这篇综述深入研究了肌肉食物中脂质氧化的性质，强调自由基引发的机制和氧化过程的传播。特别注意天然抗氧化剂保护系统和影响肌肉脂质稳定性的饮食因素。这篇综述追踪了抑制氧化过程的机制，探索脂质氧化底物的变化，促氧化活性，和抗氧化保护系统发挥作用。提供了对肉制品的氧化稳定性和安全性的严格审查。氧化过程对肌肉食品质量的影响，包括风味，香气，味道,颜色,和纹理，正在仔细检查。此外,该评论监测了氧化肌肉食品对人体健康的影响，特别是与胆固醇的自氧化有关。与冠状动脉心血管疾病的关联，脑中风,和与氧化应激有关的致癌作用，并讨论了各种感染。还需要进一步的研究来制定适当的技术解决方案，以减少由肌肉食品中脂质过氧化过程的开始和发展引起的化学危害的风险。
