肉味香精的制备及其风味形成机理的研究进展  

Research Progress on Preparation and Flavor Formation Mechanism of Meat Flavor Essence

作　　者：母运龙 柯欢 郭添荣 李慧[1] 张崟[1] MU Yun-long;KE Huan;GUO Tian-rong;LI Hui;ZHANG Yin(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Chengdu Institute of Food and Drug Control,Chengdu 610045,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]成都市食品药品检验研究院,成都610045

出　　处：《中国调味品》2021年第10期188-192,共5页China Condiment

基　　金：四川省科技计划重点研发项目(2019YFN0172);国家现代农业产业技术体系四川创新团队项目(sccxtd-2021-15);成都市技术创新研发项目(2020-YFYF-00023-SN)。

摘　　要：肉味香精是改善食品风味的重要物质,对食品品质的改良至关重要。为了进一步促进肉味香精的研究,文章从肉味香精的研究历程、蛋白水解技术、产香机理和提取分析技术几个方面分析了肉味香精的研究进展。在蛋白质水解技术方面,主要包括酸法水解、酶法水解和发酵法水解;在肉味香精的产香机理方面,主要包括美拉德反应、硫胺素的降解、肽的降解、氨基酸的降解、糖类的降解和脂质氧化的降解。总之,尽管近年来肉味香精的研究已经取得了一定发展,但是尚有蛋白质水解度普遍较低、制作过程中产生有毒物质的量难以控制和味道不够丰富等问题。因此,文章为解决这些问题和肉味香精的发展提供了理论基础。Meat flavor essence is an essential substance to improve the flavor of food and is very important to improve the quality of food.In order to further promote the research on meat flavor essence,the research progress of meat flavor essence from the aspects of research history,proteolytic technology,aroma production mechanism and extraction and analysis technology is analyzed.In terms of protein hydrolysis technology,it mainly includes acid hydrolysis,enzymatic hydrolysis and fermentation hydrolysis.The production mechanism of meat flavor essence mainly includes Maillard reaction,the degradation of thiamines,peptides,amino acids,sugars and lipid oxidation.In conclusion,although the research on meat flavor essence has made some progress in recent years,there are still some problems,such as low protein hydrolysis degree,being difficult in controlling the amount of toxic substances produced in the production process and lacking of rich flavor.Therefore,this paper has laid a theoretical foundation for solving these problems and the development of meat flavor essence.

关 键 词：肉味香精 蛋白水解 产香机理 发展方向 

分 类 号：TS202.3[轻工技术与工程—食品科学]