植物蛋白肉中挥发性不良风味物质的研究进展  

Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues

作　　者：肖彤 苏晓琳[2] 周航 解铁民 XIAO Tong;SU Xiaolin;ZHOU Hang;XIE Tiemin(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;Test Center,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]沈阳师范大学试验中心,辽宁沈阳110034

出　　处：《食品工业科技》2022年第18期1-11,共11页Science and Technology of Food Industry

基　　金：辽宁省科学技术计划项目(2019JH1,10200002)。

摘　　要：植物蛋白肉是一种以植物蛋白为原料,模仿肉形色和味道的蛋白制品。风味是影响植物蛋白肉公众接受度的主要因素之一。植物蛋白肉中的不良风味主要是源于豆类本身以及不饱和脂肪酸氧化,其限制了植物蛋白肉在消费者中的推广。针对这一问题,本文简单概述了植物蛋白肉的定义,着重分析了植物蛋白肉中引起豆腥味的挥发性不良风味物质的产生途径以及加工过程对挥发性不良风味物质的影响,并提出了去除或掩蔽植物蛋白肉不良风味的两种思路:抑制脂肪氧化酶活性和降低挥发性风味滞留率,旨在为后续植物蛋白肉风味方面的研究提供参考依据。Plant-based meat analogue is a protein product that uses plant protein and mimics the color and taste of meat.Flavor is one of the main factors that affect the public acceptance of plant-based meat analogue. The bad flavor in plantbased meat analogue mainly derived from the beans themselves as well as the oxidation of unsaturated fatty acids, which limits the promotion of plant-based meat analogue among consumers. In view of this problem, this article briefly summarizes the definition of plant-based meat analogue, focuses on analyzing the volatile off-flavor characteristics of plantbased meat analogue and the influence of processing process. Two ways of removing or masking the bad flavor of plantbased meat analogue: Inhibiting fat oxidase activity and reducing volatile flavor retention, aim to provide reference for subsequent research on plant-based meat analogue flavor.

关 键 词：挥发性不良风味物质 豆腥味 植物蛋白肉 脂肪氧化酶 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]