摘要
随着社会发展和生活方式的改变,预调理肉制品的市场需求急剧上升,在其调理加工和贮藏运输中其风味衰减成为产品保质的难题,主要涉及醛类、醇类、脂类、烯类、醚类和酮类的脂质氧化、美拉德反应和硫胺素降解等。而调理加工中的腌制、盐水注射和滚揉、干燥、煮制、煎炸和烤制等对风味的影响最大,本文围绕这些工艺对产品的影响机制及其调控研究进展进行了概要综述。
With the development of society and the change of life style,the market demand of prepared meat products has increased sharply. The flavor decay of prepared meat products has become a problem for product quality assurance in its conditioning,processing,storage and transportation,mainly involving lipid oxidation of aldehydes,alcohols,lipids,alkenes,ethers and ketones,Maillard reaction and thiamine degradation. Salting,saline injection,rolling,drying,boiling,frying and baking impacts on flavor decay in the conditioning process was the greatest. This paper summarized the influence mechanism of these processing technologies on the products and the research progress of the process regulation.
作者
昝博文
王卫
唐丽
白婷
张佳敏
ZAN Bowen;WANG Wei;TANG Li;BAI Ting;ZHANG Jiamin(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106)
出处
《中国食品添加剂》
CAS
北大核心
2023年第2期307-316,共10页
China Food Additives
基金
四川省科技成果转移转化示范项目:2020ZHCG0010预调理猪肉菜肴制品工业化加工关键技术集成研究及应用
肉类加工四川省重点实验室开放基金项目:微冻技术延缓肉类菜肴风味衰减及延长保质期研究(20-R-15)
国家现代农业产业体系四川生猪创新团队(scsztd-2022-08)
四川大学-遂宁校市合作专项(2020CDSN-19)。
关键词
调理肉制品
风味特征
形成机制
加工工艺
影响因素
研究进展
prepared meat products
flavor characteristics
formation mechanism
processing technology
influencing factors
research progress
