Soladoye O P, Juárez M L, Aalhus J L, Shand P, Estévez M
Dept. of Food and Bioproduct Science, College of Agriculture and Bioresources, Univ. of Saskatchewan, 51 Campus Drive, S7N 5A, Saskatoon, Canada.
Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, T4L 1W1, Lacombe, Alberta, Canada.
Compr Rev Food Sci Food Saf. 2015 Mar;14(2):106-122. doi: 10.1111/1541-4337.12127. Epub 2015 Feb 9.
Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect the physicochemical properties of the meat, compromise its nutritional components, or produce some compounds that are of health concern. Hence, the impact of oxidation on human health and the aging process and the influence of diet on these harmful reactions are of growing interest. Past decades have seen more focus on lipid oxidation, microbial deterioration, and pathogenicity, as well as production of carcinogenic compounds during meat processing. The oxidation of protein, which is a major component in meat systems, has received less attention. Protein oxidation has been defined as a covalent modification of protein induced either directly by reactive species or indirectly by reaction with secondary by-products of oxidative stress. Not only are these modifications critical for technological and sensory properties of muscle foods, they may have implications on human health and safety when consumed. Cooking, for example, has been observed to increase free radical generation while it also decreases the antioxidant protection systems in meat, both of which contribute to protein oxidation. Many other meat processing techniques, as well as other emerging technologies, may significantly affect protein oxidation and protein overall quality. This paper explores the current understanding of meat processing techniques and their possible effects on the status of protein oxidation and nutritional value, as well as their possible implications on human health.
加工肉类在西方世界消费的肉类食品中占很大比例。各种加工步骤会影响肉的物理化学性质，损害其营养成分，或产生一些与健康相关的化合物。因此，氧化对人类健康和衰老过程的影响以及饮食对这些有害反应的影响越来越受到关注。在过去几十年里，人们更多地关注肉类加工过程中的脂质氧化、微生物变质和致病性，以及致癌化合物的产生。肉类系统中的主要成分蛋白质的氧化受到的关注较少。蛋白质氧化被定义为蛋白质的共价修饰，它要么直接由活性物质诱导，要么间接通过与氧化应激的次级副产物反应而诱导。这些修饰不仅对肌肉食品的技术和感官特性至关重要，当被食用时，它们可能对人类健康和安全产生影响。例如，观察到烹饪会增加自由基的产生，同时也会降低肉类中的抗氧化保护系统，这两者都会导致蛋白质氧化。许多其他肉类加工技术以及其他新兴技术可能会显著影响蛋白质氧化和蛋白质的整体质量。本文探讨了目前对肉类加工技术的理解，以及它们对蛋白质氧化状态和营养价值的可能影响，以及它们对人类健康的可能影响。
