Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products

WANG Songping; ZHONG Qiang; YANG Xinyue; WAN Wei; LI Fangfei; XIA Xiufang

doi:10.13386/j.issn1002-0306.2021050187

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 417-425. > DOI: 10.13386/j.issn1002-0306.2021050187

WANG Songping, ZHONG Qiang, YANG Xinyue, et al. Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products[J]. Science and Technology of Food Industry, 2022, 43(10): 417−425. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050187.

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Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products

1.
Kexin College, Hebei University of Engineering, Handan 056038, China
2.
College of Food Science, Northeast Agricultural University, Harbin 150030, China
3.
College of Forestry, Northeast Forestry University, Harbin 150040, China

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Received Date: May 20, 2021
Available Online: March 15, 2022

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Abstract

Abstract

Polyphenol is a kind of natural non-toxic oxidation inhibitor, which can inhibit lipid oxidation by chelating metal ions, scavenging free radicals and carbonyl compounds. It is widely used in storage research of meat products, improving the quality of meat products and extending the shelf life. In this paper, the process of lipid oxidation and the mechanism of polyphenols inhibiting lipid oxidation are summarized, and the application progress of polyphenols in inhibiting lipid oxidation in meat products is reviewed. Finally, the application prospect of polyphenols in meat products is prospected in order to provide some theoretical guidance for promoting the application of polyphenols in preventing lipid oxidation.
- meat products,
- lipid oxidation,
- polyphenols,
- inhibition mechanism,
- application progress

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