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| Ingredients in Meat Products:Antioxidants |
| WANG Pan-pan |
| College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract Oxidation is an important factor affecting food quality. It can also cause quality deterioration of meat and meat
products. Adding antioxidants is a useful approach to prevent food oxidation. Antioxidants are food additives which can prevent
or delay oxidation and improve food stability, thus extending the shelf life of foods. The action mechanism of antioxidants and
their usage precaution are reviewed in this article. The common antioxidants used in food processing and their activity determination,
as well as the prospects are also briefly introduced in this article.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2011, Vol. 25 
