鸡肉中脂肪酸的研究进展  

Review on Fatty Acid in Muscle Tissues of Chicken

作　　者：荀文 王桂瑛[1,2] 谷大海[1,2] 徐志强[1,2] 普岳红[1,2] 葛长荣[2] 廖国周[2] XUN Wen;WANG Gui-ying;GU Da-hai;XU Zhi-qiang;PU Yue-hong;GE Chang-rong;LIAO Guo-zhou(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Livestock Product Processing and Engineering Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,Yunnan,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学云南省畜产品加工工程技术研究中心,云南昆明650201

出　　处：《食品研究与开发》2020年第21期214-219,共6页Food Research and Development

基　　金：云南省科技计划项目重大科技专项(2016ZA008)。

摘　　要：脂肪酸是机体生理生化过程中的关键物质,同时也是影响鸡肉品质的重要物质。该文参考近十年关于鸡肉中脂肪酸的研究,对鸡肉脂肪酸的组成、影响鸡肉脂肪酸组成的因素、脂肪酸对肉品质的影响,以及鸡肉中脂肪酸组成的调控进行综述,为深入探讨鸡肉脂肪酸的加工特性提供科学参考依据。Fatty acids are the key substances in the physiological and biochemical processes of the body and also the important substances that affect the quality of chicken.In this paper,based on the recent ten years'research on fatty acids in chicken,the composition of fatty acids in chicken,the factors affecting the composition of fatty acids in chicken,the influence of fatty acids on the quality of meat,and the regulation of fatty acids in chicken were summarized.

关 键 词：鸡肉 脂肪酸 风味 影响因素 研究进展 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]