鸭肉的风味及其形成的研究  

Duck Meet Flavor and Its Production

作　　者：冯宇隆[1] 谢明[1] 黄苇[1] 唐静[1] 闻治国[1] 侯水生[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193

出　　处：《动物营养学报》2013年第7期1406-1411,共6页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：现代水禽产业技术体系建设专项资金资助(CARS-43)

摘　　要：风味是影响肉品食用口感好坏的一个重要因素,包括肉的滋味和香味2方面。肉品风味的产生与肉品中大量的风味前体物有直接的关系,风味前体物包括水溶性风味前体物和脂类。本文总结了鸭肉风味前体物的种类和来源,并结合风味物质的产生机理阐述了目前有关鸭肉特异性风味的研究进展。Flavor is a major factor that affects the palatability of meat, including meat aroma and meat odor. The formation of flavor is largely associated with abundant flavor precursors, which consists of water-soluble precursors and lipids. This review summarized the types and sources of duck meat precursors, as well as some mechanisms of production of flavor substances, and discussed present research progress about specific flavor of duck meat.

关 键 词：鸭肉 风味 风味前体物 滋味 香味 

分 类 号：S834[农业科学—畜牧学]