植物资源在改善肉类预制菜肴品质中的应用前景

作者：Chen Peiyu; Liu Xueming; Tang Daobang; Wang Xuping; Yang Huaigu; Lin Yaosheng; Cheng Jingrong^*; Zhu Mingjun^*; Ruan Dong

来源：Modern Food Science and Technology, 2023, 39(2): 88-98.

DOI：10.13982/j.mfst.1673-9078.2023.2.0631

• application
• natural antioxidants
• pre-prepared meat dishes
• toxic substances

Meat products are an important source of protein for humans. Pre-prepared meat dishes are prone to peroxidation and microbial contamination during processing and storage, resulting in the loss of nutrients, color, and flavor. Therefore, the potential safety hazards of antioxidants in conventional meat products to human health have attracted people’s attention, and the application of natural plant resources to regulate the nutritional value and quality of meat products has been emphasized. Plants are rich in polyphenols, polysaccharides, organic acids, terpenoids, and other active ingredients, which produce potent regulatory effects on the color, oxidation, and flavor of meat products as well as the generation of harmful substances in these products. This article reviews the key quality changes in pre-prepared meat dishes, typical active substances of plants, and application status of natural active substances in pre-prepared meat dishes as well as explores the existing problems and future development direction of the current plant resources in improving the quality of pre-prepared meat dishes. This review can serve as a reference for high-quality development of the pre-prepared meat dish industry. ? 2023 South China University of Technology.

• 单位
  华南理工大学