Protein oxidation in meat induced by cooking and its influence on quality of meat and human health

HU Lv-lin; REN Si-jie; SHEN Qing; CHEN Jian-chu; YE Xing-qian

doi:10.13386/j.issn1002-0306.2017.19.060

HU Lv-lin, REN Si-jie, SHEN Qing, CHEN Jian-chu, YE Xing-qian. Protein oxidation in meat induced by cooking and its influence on quality of meat and human health[J]. Science and Technology of Food Industry, 2017, (19): 327-331. DOI: 10.13386/j.issn1002-0306.2017.19.060

Citation:

Protein oxidation in meat induced by cooking and its influence on quality of meat and human health

Graphical Abstract

Abstract

Abstract

Cooking will promote protein oxidation which affects physicochemical characteristics and structure of protein, and therefore, leading to changes in its nutritional value and functional properties. In this review, the oxidative mechanisms and manifestations of meat protein during cooking were summarized.The effect of cooking-induced protein oxidation on organoleptic properties and nutritional values of meat and potential threats it poses to human health were detailed.At the end, conclusion and prospect of studies in this field were discussed as well.

FullText(HTML)

References (50)

Supplements (0)

Cited By

Science and Technology of Food Industry

Protein oxidation in meat induced by cooking and its influence on quality of meat and human health

Abstract

Catalog

Export File

Citation

Format

Content