王莹,邓慧,曾祥辉,王瑛

• 1:邵阳学院食品与化学工程学院

摘要(Abstract)：

天然抗氧化剂具有较好的抗氧化活性，对易腐败变质的肉制品能发挥良好的抗氧化与抑菌作用，且安全性高。针对肉制品在贮藏期间脂质氧化等问题，文章通过从植物、蔬菜、水果等中提取的天然抗氧化剂在香肠、肉饼、腊肉和火腿等肉制品中的保鲜应用进行了综述，为其在肉制品防腐保鲜中的应用提供了理论依据，提高了天然抗氧化剂的附加值，能更有效地应用于食品领域。

关键词(KeyWords)： 天然抗氧化剂;保鲜;肉制品;脂质氧化;应用

Abstract:

Keywords:

基金项目(Foundation): 湖南省教育厅双一流学科优秀青年项目(18B422);; 邵阳学院新引进高层次人才专项科研项目(17ZX16);邵阳学院研究生科研创新项目(CX2020SY038)

作者(Author): 王莹,邓慧,曾祥辉,王瑛

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