肌内磷脂在腌腊肉制品风味形成中的作用机制研究进展  

Research Progress on Mechanism of Intramuscular Phospholipids in the Induction of Dry-cured Meat Product Flavor

作　　者：徐为民[1] 王道营[1] 诸永志[1] 刘芳[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《江苏农业学报》2010年第1期204-207,共4页Jiangsu Journal of Agricultural Sciences

基　　金：国家农业科技成果转化基金项目(2008GB2C100111);江苏省自然科学基金项目(BK2009329)

摘　　要：肌内磷脂是腌腊肉制品风味形成的重要前体。腌制过程中,肌内磷脂主要发生了水解、氧化,氧化产物还可以通过美拉德反应与其他化合物进一步作用形成风味物质。本文综合论述了肌内磷脂在腌腊肉制品加工过程中所发生的变化及变化机制,讨论了这些变化在腌腊肉制品风味形成中的作用。Intramuscular phospholipids are important predecessor of flavor compounds of dry-cured meat product. During the process of curing, intramuscular phospholipids mainly undergo hydrolysis and oxidation, and the flavor com- pounds may form by Maillard reaction of the oxidation products with others. In this paper, the changes of intramuscular phospholipids during the process of curing and its mechanisms were summarized, and the role of these changes in the formation of dry-cured meat product flavor were dicussed as well.

关 键 词：肌内磷脂 腌腊肉制品 风味 机制 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]