Abstract：Meat and meat products are highly nutritious sources of food that provide high-quality proteins, minerals, vitamins, and many other micronutrients. Lipid oxidation may have negative effects on the quality of meat and meat products causing changes in sensory (color, texture and flavor) and nutritional quality. Antioxidants are used to minimize oxidative changes in meat and meat products, thereby improving the shelf-life. Natural antioxidants provide a good alternative for synthetic antioxidant additives because of adverse effects of synthetic antioxidants. Fruits, vegetables, herbs, spices, food by-products, vitamins, minerals, peptides and protein hydrolysates have proved beneficial sources of antioxidants. The review is intended to provide an overview of natural antioxidants inhibiting lipid oxidation in meat and meat products.
刘立群，喻倩倩，刘 毅，戴瑞彤. 天然抗氧化剂作用机理及在肉类制品中的应用研究进展[J]. 肉类研究, 2017, 31(6): 45-50.
LIU Liqun, YU Qianqian, LIU Yi, DAI Ruitong. A Review of the Mechanism of Action and Application of Natural Antioxidants in Meat and Meat Products. Meat Research, 2017, 31(6): 45-50.
