摘要
本文系统综述脂肪对肉品风味的影响机制及其调控途径。在肉品烹饪过程中,脂质氧化及其与美拉德反应的相互作用产生一系列挥发性有机化合物,是肉类风味的关键来源。本文概述脂肪酸组成、加工方式、贮藏条件等肉品风味的影响因素,并介绍质谱技术、脂质组学和电子鼻技术等肉品风味检测手段,最后总结改良肉品风味的途径,以期为提高肉品品质提供理论支持。
This paper provides a systematic review of the mechanism by which fat influences the flavor of meat and the regulatory pathways involved.During meat cooking,lipid oxidation and its interaction with the Maillard reaction produce a range of volatile organic compounds,which are key contributors to meat flavor.This article outlines the factors that affect meat flavor,including fatty acid composition,processing methods,and storage conditions.It also introduces the various techniques for detecting meat flavor,such as mass spectrometry,lipidomics,and electronic nose.Finally,the review summarizes the strategies for improving meat flavor,aiming to provide theoretical support for enhancing meat quality.
作者
吴杰
黎欣欣
吉叶标
李颢
姚泽锴
王莹
辛海云
李宝红
程蕾燕
孟繁明
WU Jie;LI Xinxin;JI Yebiao;LI Hao;YAO Zekai;WANG Ying;XIN Haiyun;LI Baohong;CHENG Leiyan;MENG Fanming(Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition,State Key Laboratory of Swine and Poultry Breeding Industry,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;National Engineering Research Center for Swine Breeding Industry,College of Animal Science,South China Agricultural University,Guangzhou 510642,China;Guangdong Pig Breeding Genetic Improvement Engineering Technology Research Center,Longfa Pig Breeding Co.Ltd.,Qingyuan 513057,China;Guangzhou Customs Technology Center,Guangzhou 510623,China)
出处
《肉类研究》
北大核心
2025年第9期78-84,共7页
Meat Research
基金
清远市创新创业科研团队项目(2018002)。
关键词
脂肪
肉品风味
产生机理
影响因素
改良途径
fat
meat flavor
generation mechanism
influencing factors
improvement approaches
