水产品脂质与蛋白质氧化的相互作用及对其品质影响的研究进展
Research progress on the interaction between lipid and protein oxidation in aquatic products and its impact on their quality:a review
赵阳美瑾 1林徐 2李雨羲 1张斌成 1崔文豪 1赫宇轩 1武芳冰 1姜玉声 3赵慧 4卢航4
作者信息
- 1. 大连海洋大学食品科学与工程学院,辽宁大连 116023;辽宁省水产品加工及综合利用重点开放实验室,辽宁大连 116023
- 2. 大连育明食品有限公司,辽宁大连 116041
- 3. 大连市虾蟹繁育与健康养殖重点实验室,辽宁大连 116023
- 4. 大连海洋大学食品科学与工程学院,辽宁大连 116023;辽宁省水产品加工及综合利用重点开放实验室,辽宁大连 116023;大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连 116034
- 折叠
摘要
水产品结构脆弱、水分含量高,在运输、加工和贮藏期间容易发生品质下降,其中氧化是造成水产品品质劣变的主要原因之一.现已发现水产品中脂质和蛋白质均可发生氧化,并且二者之间相互影响,但其相互作用机制及对水产品品质的影响尚不明确.本文主要综述了脂质和蛋白质的氧化机制、相互作用及其对水产品品质的影响,并提出了未来应开展对水产品氧化机制研究、蛋白质与脂质相互作用研究、氧化控制技术研发等建议,以期为深入了解水产品品质变化机制、改善水产品保鲜技术提供科学参考.
Abstract
The fragile structure and high moisture content of aquatic product make them susceptible to quality dete-rioration,in which oxidation is one of the main causes of aquatic product quality deterioration,during transporta-tion,processing and storage.It has been found that both lipid and protein in aquatic product can be oxidized,and the two interact with each other,but their interaction mechanisms and effects on the quality of aquatic product are unclear.In this paper,the oxidation mechanism of lipid and protein,their interactions and their effects on aquatic product quality are summarized,and suggestions for future development are made for research on the oxidation mechanism of aquatic product,research on the interactions between protein and lipid,and research and develop-ment of oxidation control technology,with a view to providing scientific reference for a deeper understanding of the mechanism of changes in the quality of aquatic product and the improvement of aquatic product freshness preserva-tion technology.
关键词
脂质氧化/蛋白质氧化/氧化机制/水产品品质变化Key words
lipid oxidation/protein oxidation/oxidation mechanism/change in the quality of aquatic product引用本文复制引用
基金项目
国家重点研发计划"政府间国际科技创新合作"项目(2022YFE0117900)
辽宁省"揭榜挂帅"科技攻关计划(第一批)(2021JH1/10400040)
中央财政对辽宁渔业补助项目(2023)()
教育厅基本科研面上项目(2023)(JYTMS20230478)
出版年
2024
NETL
NSTL
维普
万方数据