畜禽肉类腥味物质检测与去除方法研究进展  

Research progress on detection and removal methods of fishy substances in livestock and poultry meat

作　　者：刘春节 张涛 曾治国 尚永彪[1,3] LIU Chunjie;ZHANG Tao;ZENG Zhiguo;SHANG Yongbiao(College of Food Science,Southwest University,Chongqing 400715,China;Fengdu County Service Center for Beef Cattle Industry Development,Chongqing 408200,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]丰都县肉牛产业发展服务中心,重庆408200 [3]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2023年第14期338-345,共8页Food and Fermentation Industries

基　　金：重庆市技术创新与应用发展专项(cstc2020jscx-tpyzxX0011)。

摘　　要：畜禽肉是我国动物性食品消费的主要组成部分,包括猪肉、牛肉、羊肉、鸡鸭鹅肉、兔肉等。畜禽肉通常都具有一定的腥味,如果加工不当会影响到产品品质进而影响到消费者对产品的接受程度。此前关于腥味物质的研究主要集中在水产加工领域,近年来畜禽肉类中腥味物质的研究也越来越受关注。该文综述了不同畜禽肉类腥味物质的主要成分及其含量、腥味物质检测方法及去除方法,以期为后续关于畜禽肉类的研究提供参考,同时为畜禽肉的加工过程中如何降低腥味提供科学指导。Livestock and poultry meat is the main component of animal food consumption in China,including pork,beef,mutton,chicken,duck,and goose,rabbit meat,etc.Livestock and poultry meat usually has a certain fishy taste,if it is not processed properly,it will affect the quality of the product and thus affect the acceptance of the product by consumers.Previous research on fishy substances has mainly focused on the field of aquatic processing,and in recent years,the research on fishy substances in livestock and poultry meat has also attracted more and more attention.In this paper,the main components and contents of fishy substances in different livestock and poultry meats,the detection methods and removal methods of fishy substances were reviewed to provide a reference for subsequent research on livestock and poultry meat,and also provide scientific guidance on how to reduce the fishy taste during the processing of livestock and poultry meat.

关 键 词：畜禽肉 腥味物质 检测方法 去腥方法 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]