Abstract:Reactive carbonyl compounds (RCCs) can react with proteins and nucleic acids, destroying their normal physiological function, and cause "carbonyl stress.” RCC levels are closely related to inflammation, aging, cancer, and Alzheimer's disease. RCCs are mainly formed during the oxidation of polyunsaturated fatty acids. Aquatic products and meat products are rich in polyunsaturated fatty acids, and RCCs can be produced during storage and processing, resulting in a food safety risk. Research progress in detection methods, accumulation behavior, control methods, transformation mechanisms of RCCs in aquatic products and meat products, and the effect of RCCs on the quality of these products are reviewed in present paper. The existing issues and topics that may need to be further studied are as follows: 1) the food safety risk that is caused by RCCs in a considerable number of fish and meat products; 2) accumulation and migration behaviors, and influencing factors of RCCs; 3) effective new methods to reduce the content of RCCs in aquatic products and meat products.
