茶多酚在肉制品加工与保鲜中的应用研究进展

Research Progress in the Application of Tea Polyphenols in Meat Processing and Preservation

摘要:

茶多酚是茶叶中多酚类物质的总称，主要包括儿茶素类、黄酮类、花青素类物质，具有抗氧化和抑菌特性。作者综述了茶多酚主要组分的结构特征及其抗氧化和抑菌机理，并对茶多酚在肉制品加工与保鲜中的应用进行了概述，为茶多酚在肉制品中的应用提供了理论依据。研究表明茶多酚可通过清除自由基、螯合金属离子及抑制氧化酶活性来发挥抗氧化作用，通过抑制菌体代谢酶活性以及损伤菌体细胞膜系统达到抑制菌体生长和增殖的目的。茶多酚作为天然抗氧化剂可以显著延长肉制品保质期，在生鲜、预制调理、酱卤、腌腊等肉制品中有广泛应用。目前，茶多酚在肉制品中的抑菌和抗氧化机理尚未完全明确，其溶解性差与稳定性低的问题仍需进一步解决。未来研究将聚焦于茶多酚的改性优化、协同保鲜及其在肉制品加工中的应用场景拓展，以进一步提升其保鲜效果。

Abstract:

Tea polyphenols are the general term for polyphenols in tea, mainly including catechins, flavonoids, and anthocyanins, which have antioxidant and antimicrobial properties. The author reviewed the structural characteristics and the antioxidant and antibacterial mechanisms of tea polyphenols. Additionally, the application of tea polyphenols in the processing and preservation of meat products is summarized, providing a theoretical basis for their use in meat products. Studies have shown that tea polyphenols can achieve anti-oxidation by scavenging free radicals, chelating metal ions, and inhibiting oxidase activity. Moreover, tea polyphenols can inhibit cell growth and proliferation by inhibiting the activities of enzymes involved in cell metabolism and damaging the cell membrane system. As natural antioxidants, tea polyphenols can significantly prolong the shelf life of meat products and are widely used in fresh, pre-made, sauced, pickled, and other meat products. At present, the mechanisms underpinning the antibacterial and antioxidant effects of tea polyphenols in meat products have not been fully clarified, and the poor solubility and low stability of tea polyphenols remain to be solved. Future research should focus on the modification and optimization of tea polyphenols, synergistic preservation, and the application of tea polyphenols in meat processing to further improve the preservation effect.