肉制品烟熏风味物质研究进展  

Recent Progress in Research on Volatile Flavor Compounds of Smoked Meat Products

作　　者：刘登勇 王逍 吴金城 邹玉峰 曹振霞 赵志南 陈雨 白璐 LIU Dengyong;WANG Xiao;WU Jincheng;ZOU Yufeng;CAO Zhenxia;ZHAO Zhinan;CHEN Yu;BAI Lu(National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《肉类研究》2018年第10期53-60,共8页Meat Research

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401505);辽宁省高等学校产业技术研究院重大应用研究项目(041804)

摘　　要：烟熏肉制品具有独特的烟熏风味。烟熏风味主要由挥发性风味物质的种类、含量和气味特性决定,受烟熏材料、烟熏设备和烟熏工艺等因素影响。本文阐述了烟熏特征挥发性风味物质的种类、形成途径与影响因素,丰富了肉制品烟熏风味的形成机制,并就目前烟熏肉制品加工中存在的问题,如风味缺失(特征风味物质的减少)等进行分析,以期为肉制品烟熏风味的调控提供参考。Abstract:Smoked meat products have a unique flavor that is dependent on the types, amounts and odor characteristics of volatile flavor compounds, which are affected by the smoking materials, equipment and process. In this paper, the types and formation pathways of volatile flavor compounds in smoked meat products and the factors that influence their formation are reviewed and the current knowledge of the formation mechanism is enriched. Problems existing in the processing of smoked meat products such as flavor deficiency (reduction of characteristic flavor compounds) are discussed aiming to provide theoretical support for controlling the flavor of smoked meat products.

关 键 词：烟熏肉制品 挥发性风味物质 形成途径 影响因素 研究进展 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]