摘要
畜禽内脏作为肉类加工的副产品,富含蛋白质、维生素和矿物质,具有很高的营养价值和经济价值。然而,内脏特有的异味问题和潜在的毒性成分严重影响了其在食品加工和消费领域中的应用。文章综述了畜禽内脏在生产和消费过程中所面临的异味问题,深入分析了异味的主要成分及其形成机制,重点总结了检测方法以及脱除技术的最新研究进展,并对各类分析技术的优缺点进行比较,同时讨论了畜禽内脏的食用安全性。最后,对今后的研究方向提出了展望,以期为改善禽畜内脏异味问题和强化营养美味内脏食材的加工技术水平提供科学依据和理论支持。
As a by-product of meat processing,livestock offal is rich in protein,vitamins and minerals,and has high nutritional and economic values.However,offal-specific odor problems and potential toxic components have seriously affected its application in food processing and consumption.This paper reviews the odor issues associated with livestock and poultry offal during production and consumption,provides an in-depth analysis of the main odor compounds and their formation mechanisms,and highlights recent advances in detection methods and odor removal technologies.It also compares the advantages and disadvantages of various analytical techniques and discusses the safety of offal for human consumption.Finally,future research directions are proposed with the aim of providing a scientific basis and theoretical support for mitigating odor problems and enhancing the processing technologies of nutritious and palatable offal-based foods.
作者
谢家喜
王婷婷
王海滨
陈雅灵
王琦
彭利娟
王军
夏伟
XIE Jiaxi;WANG Tingting;WANG Haibin;CHEN Yaling;WANG Qi;PENG Lijuan;WANG Jun;XIA Wei(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Institute of Meat Processing and Safety,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Yunhe Trading Co.,Ltd.,Wuhan 430041,China)
出处
《食品科技》
北大核心
2025年第4期154-163,共10页
Food Science and Technology
基金
大宗粮油精深加工教育部重点实验室2020年度开放课题项目(2020JYBQGDKFB19)
湖北云鹤商贸有限公司技术开发(委托)项目(101-08023142)。
关键词
畜禽内脏
异味物质
提取技术
分析技术
脱除技术
livestock and poultry offal
odor substances
extraction technology
analysis technology
removal technology
