Progress in Research on the Effect of Salt on Lipid Oxidation in Meat Products
ZHOU Yang1,2, GU Dahai1,2, WANG Guiying1,2, XU Zhiqiang1,2, WANG Xuefeng1,2, CHENG Zhibin2, FAN Jiangping1,2, PU Yuehong1,2, ZHU Renjun1,*, LIAO Guozhou1,2,*
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
Abstract：Lipid oxidation is one of the major biochemical reactions occurring in meat products. Proper lipid oxidation can improve the flavor of meat products, and excessive lipid oxidation can not only lead to off-flavor development, but also have a detrimental effect on the safety of meat products. Sodium chloride, commonly known as salt, is a widely used additive in the food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat aims at improving water retention capacity and enhancing flavor. However, salt added in meat can favor lipid oxidation, which is one of the main causes for quality deterioration in meat products. This review summarizes the major mechanisms of oxidation of unsaturated fatty acids as well as the effect of salt on lipid oxidation in meat products. In addition, the mechanism of action and inhibition of salt oxidation and the feasible alternatives to reduce salt content in food are also discussed.
周 洋，谷大海，王桂瑛，徐志强，王雪峰，程志斌，范江平，普岳红，朱仁俊，廖国周. 食盐对肉制品脂质氧化影响的研究进展[J]. 肉类研究, 2017, 31(10): 46-52.
ZHOU Yang, GU Dahai, WANG Guiying, XU Zhiqiang, WANG Xuefeng, CHENG Zhibin, FAN Jiangping, PU Yuehong, ZHU Renjun, LIAO Guozhou. Progress in Research on the Effect of Salt on Lipid Oxidation in Meat Products. Meat Research, 2017, 31(10): 46-52.
2017, Vol. 31 
