摘要
羊肉和羊乳具有的特殊风味,即"膻味",是降低多数消费者消费意愿的主要原因,同时也是制约养羊产业发展的因素之一。现已证实4-甲基辛酸、4-甲基壬酸和4-乙基辛酸等4-烷基支链脂肪酸是羊肉及羊奶膻味的主要来源,并且由这些支链脂肪酸引发的膻味会因牧草衍生的3-甲基吲哚和4-甲基苯酚而加剧,同时醛类、酮类、内酯类等脂肪酸氧化产物和硬脂酸同样对羊肉风味产生不良影响。因此,本文重点综述了国内外有关羊膻味相关物质的组成、检测分析方法、影响因素及膻味相关物质的候选基因方面的研究成果,以期为进一步了解膻味物质的组成、合成机制和科学调控畜产品风味提供参考依据。
The special flavor of mutton and goat’s milk,namely "goaty",is the main reason for reducing the willingness of most consumers,and it is also one of the factors restricting the development of sheep industry. It has been confirmed that 4-alkyl branched-chain fatty acids(4-methyloctanoic acid,4-methylnonic acid and 4-ethyloctanoic acid) are the main sources of characteristic flavor of mutton and goat milk,and the concentrations of those can be exacerbated by pasture-derived 3-methylindole and 4-methylphenol. At the same time,some fatty acid oxidation products(such as aldehydes,ketones,lactones,etc.) and stearic acid also have adverse effects on meat flavor. Therefore,this paper mainly reviewed the research progress of composition,detection and analysis methods,influencing factors and candidate genes of the related substances of sheep characteristic flavor at home and abroad,in order to provide the reference for further understanding the composition,formation mechanism and scientific regulation of flavor of animal products.
作者
刘旺景
敖长金
LIU Wangjing;AO Changjin(College of Animal Science,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2019年第12期5412-5421,共10页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金地区科学基金项目(31260558,31460611)
内蒙古自治区教育创新项目资助计划(B2018111946)
关键词
羊
膻味物质
植物提取物
支链脂肪酸
合成机理
sheep
characteristic flavor substances
plant extracts
branched-chain fatty acids
synthesis mechanism
