摘 要
肉制品因富含蛋白质和脂肪，在储存过程中易发生氧化反应，导致品质下降、风味劣化及营养价值损失，因此延长其保质期成为食品科学领域的重要研究课题天然抗氧化剂因其来源广泛、安全性高且具有良好的抗氧化性能，逐渐成为替代人工合成抗氧化剂的理想选择本研究旨在探讨不同类型天然抗氧化剂在肉制品中的应用效果，通过对比分析迷迭香提取物、茶多酚、维生素E等常见天然抗氧化剂对肉制品氧化稳定性的影响，评估其延缓脂质氧化、抑制微生物生长及改善感官品质的能力实验采用加速氧化试验结合感官评价方法，系统监测肉制品在不同储存条件下的过氧化值、硫代巴比妥酸反应物质含量及菌落总数变化结果表明，天然抗氧化剂能够显著降低肉制品的氧化速率，其中迷迭香提取物表现出最优的综合性能，可将肉制品的保质期延长约30%此外，复合抗氧化剂的应用进一步提升了抗氧化效果，显示出协同增效的作用机制本研究不仅验证了天然抗氧化剂在肉制品保鲜中的可行性，还为优化其配方设计提供了理论依据，同时强调了天然抗氧化剂在提升食品安全性和满足消费者健康需求方面的潜在价值这些发现为推动天然抗氧化剂在食品工业中的广泛应用奠定了基础
关键词：天然抗氧化剂；肉制品保鲜；迷迭香提取物；脂质氧化；复合抗氧化剂
Abstract
Meat products, being rich in protein and fat, are prone to oxidation during storage, leading to quality degradation, flavor deterioration, and loss of nutritional value. Therefore, extending their shelf life has become an important research topic in food science. Natural antioxidants, due to their wide availability, high safety, and excellent antioxidant properties, are gradually becoming ideal alternatives to artificial synthetic antioxidants. This study aims to investigate the application effects of different types of natural antioxidants in meat products by comparing and analyzing the impacts of common natural antioxidants such as rosemary extract, tea polyphenols, and vitamin E on the oxidative stability of meat products. The ability of these antioxidants to retard lipid oxidation, inhibit microbial growth, and improve sensory quality was evaluated. The experiment adopted an accelerated oxidation test combined with sensory evaluation methods to systematically monitor changes in peroxide value, thiobarbituric acid reactive substances content, and total viable count of meat products under different storage conditions. The results indicate that natural antioxidants can significantly reduce the oxidation rate of meat products, with rosemary extract demonstrating the best overall performance, capable of extending the shelf life of meat products by approximately 30%. Furthermore, the application of composite antioxidants enhanced the antioxidant effect, revealing a synergistic mechanism. This study not only verifies the feasibility of natural antioxidants in preserving meat products but also provides theoretical support for optimizing their formulation design. It also highlights the potential value of natural antioxidants in enhancing food safety and meeting consumer health demands. These findings lay the foundation for promoting the widespread application of natural antioxidants in the food industry.
Keywords: Natural Antioxidant; Meat Product Preservation; Rosemary Extract; Lipid Oxidation; Composite Antioxidant
目 录
1绪论 1
1.1天然抗氧化剂与肉制品保质期的研究背景 1
1.2延长肉制品保质期的意义与价值 1
1.3国内外天然抗氧化剂应用研究现状 1
1.4本文研究方法与技术路线 2
2天然抗氧化剂的特性及其作用机制 2
2.1天然抗氧化剂的基本概念与分类 2
2.2天然抗氧化剂在肉制品中的作用机制 3
2.3不同来源天然抗氧化剂的功能比较 3
2.4影响天然抗氧化剂效果的关键因素 4
2.5天然抗氧化剂在肉制品中的应用潜力 4
3天然抗氧化剂对肉制品品质的影响分析 5
3.1肉制品氧化过程及其危害 5
3.2天然抗氧化剂对脂肪氧化的抑制作用 5
3.3天然抗氧化剂对蛋白质变性的改善效果 6
3.4天然抗氧化剂对感官品质的提升作用 6
3.5天然抗氧化剂对微生物生长的抑制作用 7
4天然抗氧化剂在肉制品中的应用优化研究 7
4.1天然抗氧化剂添加方式的优化策略 7
4.2不同天然抗氧化剂组合的应用效果评估 8
4.3天然抗氧化剂在不同肉制品中的适用性分析 8
4.4天然抗氧化剂的成本效益与经济可行性研究 9
4.5提高天然抗氧化剂应用效率的技术路径 9
结论 10
参考文献 11
致 谢 12
