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| A Review of the Mechanism of Action and Application of Natural Antioxidants in Meat and Meat Products |
| LIU Liqun, YU Qianqian, LIU Yi, DAI Ruitong* |
| College of Food Science and Nutritional Engineering, Chinese Agricultural University, Beijing 100083, China |
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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.
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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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