浅谈肌苷酸与优质鸡肉品质  

An Elementary Introduction to the IMP and high chicken quality

作　　者：唐臻睿[1] 朱仁俊[1] 刘兴勇[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品与发酵科技》2011年第6期36-39,共4页Food and Fermentation Science & Technology

基　　金：云南省自然科学基金资助项目(2009ZC073M)

摘　　要：肌苷酸是鸡肉鲜味特性的主要指标,其含量也是评价优质鸡肉品质的重要依据,由于对风味的追求,近年来越来越受人们的关注。本文从优质鸡的角度论述了肌苷酸含量对鸡肉品质的影响、影响鸡肉中肌苷酸含量的因素、肌苷酸的合成机理及工业生产方法。Inosine monophosphate acid（IMP） is the key indicator of chicken flavor characteristics,and its content is an important basis to evaluate the quality of high-quality chicken.More and more attention of IMP was paid by people because of the pursuit to the flavor in recent years.This paper discussed the content of IMP influenced the chicken quality;the factors affecting the contents of IMP in chicken,the synthesis mechanism and the industrial production of IMP from the perspective of quality chicken.

关 键 词：肌苷酸 优质鸡 肉品质 

分 类 号：TS207.7[轻工技术与工程—食品科学]