辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展  

A Review on the Effects of Pungent Spices Including Chili and Prickly Ash on the Flavor of Meat Products

作　　者：王海帆 郭梦嫣 王玉洁 彭利娟 廖鄂 王海滨 邹爱军[3] 王蕾 WANG Haifan;GUO Mengyan;WANG Yujie;PENG Lijuan;LIAO E;WANG Haibin;ZOU Aijun;WANG Lei(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Institute of Meat Processing and Safety,Wuhan Polytechnic University,Wuhan 430023,China;Wuhan Huikang Lizi Food Co.,Ltd.,Wuhan 430345,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉轻工大学肉类加工与安全研究所,湖北武汉430023 [3]武汉慧康利兹食品有限公司,湖北武汉430345

出　　处：《食品科学》2022年第15期389-395,共7页Food Science

基　　金：大宗粮油精深加工教育部重点实验室2020年度开放课题(2020JYBQGDKFB19);湖北省农业科技成果转化资金项目(2017ABB674)。

摘　　要：香辛料作为一种天然食品添加剂,对食品的感官特性和理化特性有显著改善作用,如调味增香、抑制微生物生长等,已广泛应用于食品特别是肉制品加工领域。在众多的香辛料中,辣椒、花椒等辛辣香辛料因能够赋予肉制品独特的麻辣风味并能去除异味,一直是肉制品加工中不可或缺的基料,尤其是在饮食风味以麻辣为主的川渝地区,辣椒、花椒等辛辣香辛料更是在其饮食文化中占有举足轻重的地位。因此,本文综述了辛辣香辛料的风味成分以及辛辣香辛料在肉制品加工过程中对其风味影响的研究现状,并对比了几种主流辣味检测方法的优劣,以期为辛辣香辛料在肉制品中的应用提供参考。As a natural food additive,spices can significantly improve the sensory and physiochemical properties of foods,including improving the flavor and inhibiting microbial growth.Therefore,spices have been widely used in the food field,especially in meat products.Some pungent spices such as chili and prickly ash,which can endow meat products with unique spicy flavor and eliminate the unpleasant odor,have been indispensable base materials in the processing of meat products.The pungent spices play an important role in the diet culture in the provincial regions of Sichuan and Chongqing.Therefore,this review focuses on the flavor compounds of pungent spices and the influence of pungent spices on the flavor of meat products.Moreover,the advantages and disadvantages of several commonly used methods for the detection of the spices are compared.It is hoped that this review will provide a basis for the application of pungent spices in meat products.

关 键 词：辛辣香辛料 辣椒 花椒 肉制品 风味物质 

分 类 号：TS202.1[轻工技术与工程—食品科学]