动物性脂肪对肉品风味影响机制研究进展  

Progress in Understanding the Mechanism of the Influence of Animal Fat on Meat Flavor

作　　者：刁小琴 王莹 贾瑞鑫 孙薇婷 刘登勇 关海宁 DIAO Xiaoqin;WANG Ying;JIA Ruixin;SUN Weiting;LIU Dengyong;GUAN Haining(National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Laboratory of Liaoning Province,College of Food and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《肉类研究》2022年第3期45-51,共7页Meat Research

基　　金：辽宁省教育厅科学技术研究项目(LJ2020006);渤海大学博士科研启动基金项目(05013/0520bs007);辽宁省自然科学基金面上项目(2019-MS-006)。

摘　　要：风味是消费者判断肉类食品质量和可接受性的最重要的感官属性之一,其形成是个复杂的化学反应过程。脂肪是肌肉中的重要组织,是风味物质形成的前体物质,其通过水解、热分解、氧化及美拉德等反应产生醛类、酮类及醇类等物质,形成肉品的特征风味。本文以动物性脂肪为关注视角,概述脂肪酸组成对风味调控的作用,归纳脂肪参与风味形成的机理,并从烹饪方法、加工处理方式、成熟环境及脂肪与其他成分之间的相互作用等方面综述脂肪对风味形成的影响因素,以期为动物性脂肪在肉制品风味品质调控方面的应用提供理论参考。Flavor is one of the most important sensory attributes for consumers to judge the quality and acceptability of meat,and its formation is a complex biochemical reaction process.Fat is an important tissue in muscle and a precursor for the formation of flavor substances.Its hydrolysis,thermal decomposition,oxidation and Maillard reactions produce aldehydes,ketones and alcohols contributing to the characteristic flavor of meat.From the perspective of animal fat,this article summarizes the effect of fatty acid composition on flavor regulation,and the mechanism by which fat participates in flavor formation.In addition,the factors influencing the contribution of fat to flavor formation are summarized from the perspectives of cooking methods,processing methods,maturation environment and the interaction between fat and other ingredients.It is expected that this review will provide a theoretical reference for regulating the flavor quality of meat products with animal fat.

关 键 词：动物性脂肪 肉品风味 产生机理 影响因素 相互作用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]