脂肪氧化对肉品风味影响的研究进展  

Advances in Research on the Effects of Fat Oxidation on Meat Flavor

作　　者：柯海瑞 康怀彬[1] 蔡超奇 KE Hairui;KANG Huaibin;CAI Chaoqi(College of Food and Bioengineering,National Experimental Teaching Demonstration Center for Food Processing and Security,He'nan University of Science and Technology,Luoyang,He'nan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,食品加工与安全国家级教学示范中心,河南洛阳471023

出　　处：《农产品加工》2020年第6期58-62,71,共6页Farm Products Processing

基　　金：河南省重大科技专项项目(161100110700)。

摘　　要：脂肪是影响肉及肉制品品质的重要因素。在肉品的贮藏、烹调及进一步深加工过程中,脂肪发生的一系列氧化及水解反应都直接影响到肉品风味的好坏和产品货架期的长短。科学调控肉类脂肪含量、脂肪酸组成及脂肪氧化程度是当前改善肉类品质的主要途径。因此,对近年来脂肪对肉品质的作用及影响脂肪氧化的各项因素进行了综述,以期为优质肉品分级和肉品加工方式的改进提供理论依据。Fat is an important factor affecting the quality of meat and meat products.During the storage and further processing of meat,a series of oxidation and hydrolysis reactions of fat directly affect the quality of the meat and the length of the shelf life of the product.Scientific regulation of meat fat content,fatty acid composition and fat oxidation is currently the main way to improve meat quality.Therefore,this paper reviewed the effects of fat on meat quality and various factors affecting fat oxidation in recent years,in order to provide further theoretical basis for the improvement of high quality meat grading and meat processing methods.

关 键 词：脂肪 氧化 肉类 品质 风味 嫩度 色泽 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]