气味指纹图谱技术在肉类产品中的应用研究进展  

Advances in the application of odour fingerprinting techniques in meat products

作　　者：李月明 韩冰[1] 王军茹[1] 潘雷 徐旖梦 张根生 LI Yue-ming;HAN Bing;WANG Jun-ru;PAN Lei;XU Yi-meng;ZHANG Gen-sheng(College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150028,China;Institute of Staple Food Processing Technology,Institute of Food Science and Technology CAAS,Harbin,Heilongjiang 151900,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028 [2]中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江哈尔滨151900

出　　处：《食品与机械》2022年第5期210-215,225,共7页Food and Machinery

基　　金：黑龙江省“百千万”工程科技重大专项(编号:2019ZX07B03)。

摘　　要：研究综述了气味指纹图谱技术的概念、特点、构建指纹图谱的主要步骤,以及气味指纹图谱技术在肉类产品溯源与品种鉴定、工艺控制、贮藏期、质量控制领域的应用,并对气味指纹图谱技术在肉类产品应用中的研究方向和发展前景进行了展望。This paper mainly reviews the concept and characteristics of odour fingerprinting technology,the main steps of constructing fingerprint profiles,and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification,process control,storage period and quality control,and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.

关 键 词：气味指纹图谱技术 肉类产品 挥发性物质 溯源与品种鉴定 工艺控制 贮藏期 质量控制 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]