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| Protein Oxidation and Quality Control of Chinese Bacon |
| ZHANG Chun-jiang;HUANG Feng;HU Hong-hai;ZHANG Xue;ZHANG Hong;ZHANG Rui-mei |
| 1. Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Science, CAAS / Comprehensive
Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China;
2. China Meat Research Center, Beijing 100068, China |
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Abstract Oxidative reaction occurs throughout the entire production process of Chinese bacon, which at moderate levels can promote the formation of flavor substances, but contrarily excessive oxidation may cause rancidity of Chinese bacon. As one of the main components, meat protein may be involved in a series of oxidative reactions to produce oxidation markers, small volatile molecules and physical structure changes during processing and storage of Chinese bacon, so that playing an important role in the flavor. But the oxidation process and the action mechanism are not clear. In this paper, we review the mechanism, impact on meat quality and control of protein oxidation as well as the current situation of research on protein oxidation in Chinese bacon, with the aim of providing references for further studies intended to reveal the evolution of protein oxidation and elucidate the mechanism of action in forming and maintaining the flavor of Chinese bacon and for precise control of protein oxidation in Chinese bacon processing.
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2014, Vol. 28 
