School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.
Compr Rev Food Sci Food Saf. 2021 Nov;20(6):5548-5569. doi: 10.1111/1541-4337.12841. Epub 2021 Sep 25.
Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.
在最近几十年中，肌肉食品中的蛋白质氧化受到了越来越多的研究关注，因为已知蛋白质氧化会影响肉和水产品的食用质量和营养价值。蛋白质氧化发生在肌肉食品的冷冻/解冻和冷冻储存过程中，导致不可逆转的理化变化和质量特性受损。要在这些技术过程中控制肌肉食品的氧化损伤，需要更深入地了解冷冻诱导的蛋白质氧化机制。本综述重点讨论了肌肉食品冷冻/解冻和冷冻储存过程中的关键理化因素，如冰晶的形成、冷冻浓缩和大分子拥挤效应、冰-水界面处蛋白质的不稳定性、冻烧、脂质氧化等。还深入讨论了这些理化因素与蛋白质氧化之间的可能关系。此外，还简要回顾了蛋白质氧化的发生、对食用质量和营养的影响以及控制方法。本综述将阐明冷冻肌肉食品中蛋白质氧化的复杂机制。
