Günal-Köroğlu Deniz, Yılmaz Hilal, Gultekin Subasi Busra, Capanoglu Esra
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Türkiye.
Department of Biotechnology, Faculty of Science, Bartın University, Bartın, Türkiye.
Food Res Int. 2025 Jan;200:115378. doi: 10.1016/j.foodres.2024.115378. Epub 2024 Nov 19.
Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear. This review comprehensively explores the impact of various preservation techniques, including high hydrostatic pressure (HHP), irradiation (IR), and modified atmosphere packaging (MAP), on protein oxidation during chilled or frozen storage of meat products. While these techniques have shown promising results in extending shelf-life, their effects on protein oxidation are dose-dependent and must be carefully controlled to maintain product quality. Preservation techniques involving the use of phenolic additives have demonstrated synergistic effects in mitigating protein oxidation during storage. Notably, natural phenolic additives have shown comparable efficacy compared to artificial antioxidants. Additionally, incorporating phenolic additives into bio-edible films has shown promise in combating protein oxidation.
脂质和蛋白质氧化对肉类及肉制品的保质期和营养价值有显著影响。虽然脂质氧化已得到广泛研究，但人们也认识到蛋白质同样易被氧化。然而，在食品基质中，氧气诱导氨基酸和蛋白质修饰的精确机制仍不清楚。本综述全面探讨了包括高静水压（HHP）、辐照（IR）和气调包装（MAP）在内的各种保鲜技术对肉制品冷藏或冷冻储存期间蛋白质氧化的影响。虽然这些技术在延长保质期方面已显示出有前景的结果，但其对蛋白质氧化的影响是剂量依赖性的，必须谨慎控制以维持产品质量。涉及使用酚类添加剂的保鲜技术已证明在减轻储存期间蛋白质氧化方面具有协同作用。值得注意的是，天然酚类添加剂与人工抗氧化剂相比已显示出相当的功效。此外，将酚类添加剂纳入生物可食用薄膜在对抗蛋白质氧化方面已显示出前景。
