畜禽产品风味与评价技术的研究进展  

Research Progress on Flavors of Animal Products and the Evaluation

作　　者：黄铭逸 李藏兰 郑江霞 HUANG Mingyi;LI Canglan;ZHENG Jiangxia(College of Animal Science and Technology,Chinese Agricultural University,National Engineering Laboratory For Animal Breeding,Beijing 100193,China)

机构地区：[1]中国农业大学动物科学技术学院,畜禽育种国家工程实验室,北京100193

出　　处：《中国畜牧杂志》2020年第7期12-17,共6页Chinese Journal of Animal Science

基　　金：国家自然科学基金(31672408);现代农业产业技术体系建设专项(CARS-41);教育部“创新团队发展计划”(IRT_15R62)。

摘　　要：肉、蛋、奶等畜禽产品因富含蛋白质而一直受到人们饮食上的青睐,风味作为评价畜禽产品时的直观感受时常影响消费者购买欲望与企业生产目标。本文对畜禽产品风味分类与成因以及遗传、饲粮、管理、疾病四大因素对产品风味的影响进行综述,并比较了化学分析结合感官评价与电子鼻(舌)技术分析2种风味评价手段,旨在为畜禽产品风味优化改良的后续研究提供参考,最终服务于安全优质畜禽产品的生产。Animal products,such as meat,eggs,and milk have been favored by people for their rich nutrients.On this basis,consumers have a preference for the livestock and poultry products with good flavor,which plays a guiding role in the production of enterprises.That is,it is demanded to improve the flavor of the livestock and poultry products.Therefore,this article elaborates on the flavor classification and causes of flavor of livestock and poultry products.The effects of heredity,diet,management and disease on the flavor of animal products is also included.Then two methods of flavors evaluation:chemical analysis combined with sensory evaluation and electronic nose(tongue)technical analysis are introduced.The aim of this paper intends to provide the reference for the study on improvement of flavor-related quality of livestock and poultry products,thus providing higher quality products for consumers in the future.

关 键 词：畜禽产品 风味 风味组成评价 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]