摘要
氨基酸作为肉类的重要组成成分,通常以游离形式或作为蛋白质的构成单元发挥多种功能。研究表明,氨基酸可通过直接呈味、参与Strecker降解反应以及美拉德反应等途径,显著影响肉类风味的形成;同时,原料肉的特性与加工方式等因素会改变肌肉中氨基酸的组成与含量,从而影响其在风味形成中的作用。本文综述了氨基酸在肉类风味形成中的作用,并分析了相关影响因素,以期为肉类风味品质的改善与调控提供参考,满足消费者对高品质肉类食品的需求。
As an important component of meat,amino acids usually exist in free form or as building blocks of proteins and perform multiple functions.Studies have shown that amino acids significantly affect the formation of meat flavor through pathways such as direct flavor contribution,participation in Strecker degradation,and Maillard reaction.Meanwhile,factors such as the characteristics of raw meat and processing methods can change the composition and content of amino acids in muscle,thereby influencing their role in flavor formation.This paper reviews the role of amino acids in meat flavor formation and analyzes the relevant influencing factors,aiming to provide a reference for the improvement and regulation of meat flavor quality and meet consumers’demand for high-quality meat products.
作者
韩赛鹏
潘俊毅
陈家顺
郭秋平
HAN Saipeng;PAN Junyi;CHEN Jiashun;GUO Qiuping(College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process,National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production,Institute of Subtropical Agriculture,Chinese Academy of Sciences,Changsha 410125,China)
出处
《动物营养学报》
北大核心
2025年第11期7377-7387,共11页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家重点研发计划项目(2023YFD1301305)
国家重点研发计划项目(2021YFD1300403)
国家自然科学基金青年基金项目(32302761)
湖南省教育厅科学研究项目重点项目(24A0162)。
