低温等离子体对动物源食品中脂质氧化作用研究进展

Research progress of lipids oxidation of animal-derived food by cold plasma

中文关键词:  低温等离子体  动物源食品  脂质氧化  自由基  处理参数  抗氧化活性

英文关键词:cold plasma  animal-derived food  lipids oxidation  free radicals  treatment parameters  antioxidant activity

中文摘要:

      低温等离子体技术作为一种新兴非热杀菌技术, 具有广谱杀菌作用, 在食品杀菌保鲜领域已有广泛的应用研究, 但因低温等离子体含有大量活性自由基, 在杀死微生物的同时能够促进脂质和蛋白质氧化, 对产品品质造成一定影响。为降低低温等离子体处理对脂质氧化的促进作用, 减弱因脂质氧化对产品品质造成的负面影响, 添加抗氧化成为一种有效的途径。本文重点概述了低温等离子体处理对畜禽肉及其制品、水产及其制品、乳及其制品中脂质氧化的影响, 总结了处理时间、处理功率、处理电压、贮藏时间及样品中不饱和脂肪酸含量等因素对脂质氧化的影响。同时针对添加天然抗氧化剂降低低温等离子体处理食品中脂质氧化程度的研究内容进行总结和展望, 为低温等离子体技术在食品保鲜领域的深入研究及食品工业应用提供理论参考。

英文摘要:

      As a new non-thermal sterilization technology, broad spectrum bactericidal action, cold plasma has been widely reported in the field of food sterilization and preservation. However, cold plasma contains a large number of active free radicals, which can accelerate the oxidations of lipids and protein, as well as kill microorganism, which has a certain impact on product quality. In order to reduce the promoting effect of cold plasma treatment on lipid oxidation, and weaken the negative effect of lipid oxidation to quality, adding antioxidant has become a potential effectively choice. This paper mainly summarized the effects of cold plasma on lipids oxidation of livestock and poultry meat and its products, aquatic products and its products, milk and its products, and summarized the effects of treatment time, treatment power and voltage, storage time, and unsaturated fatty acid content in the samples on lipid oxidation. At the same time, this paper summarized and prospected the investigations of adding natural antioxidants to reduce the degree of lipids oxidation, which provides theoretical references for the further research and industrial application of cold plasma technology in food preservation.