肉类风味影响因素研究进展  

Research Progress of Meat Flavor Influencing Factors

作　　者：李少觐 LI Shao-jin(College of Medical,Xinxiang University,Xinxiang 453003,China)

机构地区：[1]新乡学院医学院

出　　处：《中国调味品》2020年第2期188-191,共4页China Condiment

基　　金：河南省教育厅(市厅级)项目(18A430025)

摘　　要：肉是人类食物的重要组成部分,为人类提供了必需的蛋白质、脂肪和维生素。肉类风味是评价肉类品质的重要指标,风味的好坏直接影响肉类品质和消费者的选择。肉类风味形成途径复杂,全面分析检测难度较大,影响肉类风味的因素众多,涉及物理、化学、生物等多个领域。文章概述了肉类风味形成途径和分析方法,并着重对肉类风味的影响因素进行了讨论。Meat is an important part of human food,which provides essential protein,fat and vitamin for human.Meat flavor is an important index to evaluate meat quality.The meat flavor directly affects the quality of meat and the choice of consumers.The way of meat flavor formation is complex,comprehensive analysis and detection are difficult,and there are many factors affecting meat flavor,involving physical,chemical,biological and other fields.In this paper,the formation way and analysis method of meat flavor are summarized,and the influencing factors of meat flavor are discussed.

关 键 词：肉类 风味 分析方法 影响因素 

分 类 号：TS207.3[轻工技术与工程—食品科学]