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| Recent Progress in Research on the Effect of Heat Treatment in Lipid Oxidation in Meat and Meat Products |
| Lü Jingxiu, ZHANG Xinxiao, LI Jiaolong, SUN Chong, ZHANG Muhan, LI Pengpeng, WANG Daoying, XU Weimin |
| 1.College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; 2.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract Heating is a common way of processing meat and meat products. Proper heating can improve the color and flavor, kill harmful microorganisms and parasites, extend the storage period, and improve nutrient digestion and absorption, but excessive heating will lead to the oxidation of unsaturated fatty acids in meat and promote the formation of harmful lipid oxidation products, thereby reducing the nutritional value of meat and affecting its food safety. This paper summarizes the recent advances in understanding the effect of lipid oxidation on meat flavor, introduces the mechanism of lipid oxidation, and summarizes the influence of heating temperature, time, method and additives on lipid oxidation in meat and meat products and the corresponding countermeasures. We anticipate that this review will provide a theoretical reference for lipid oxidation control in meat processing.
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2022, Vol. 36 
