畜禽类肝脏腥味物质与脱腥技术研究进展  

Research Progress on Livers of Livestock and Poultry:A Review of Odorants and Deodorization Techniques

作　　者：夏强 黄思强 梁倚绮 徐乐[1] 周昌瑜 党亚丽 曹锦轩[1] 涂茂林 孙杨赢[1] 潘道东[1] XIA Qiang;HUANG Siqiang;LIANG Yiqi;XU Le;ZHOU Changyu;DANG Yali;CAO Jinxuan;TU Maolin;SUN Yangying;PAN Daodong(Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province,College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315800,China)

机构地区：[1]宁波大学食品与药学学院,浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315800

出　　处：《肉类研究》2023年第7期28-34,共7页Meat Research

基　　金：国家自然科学基金青年科学基金项目(32101862);“十四五”国家重点研发计划重点专项(2021YFD2100104)。

摘　　要：作为畜禽肉分割环节的主要加工副产物之一,肝脏富含维生素、矿物质、不饱和脂肪酸与蛋白,但腥味强烈是所有不同来源肝脏普遍存在的问题,成为严重制约肝源性成分或肝制品食用品质、可加工性与消费体验的关键因素。卤制、腌制、烘烤等传统工艺是目前肝脏制品去腥除膻的主要方式,且效果显著,但存在原材料风味改变、危害因子形成、食材形式限制及自由基过度氧化等缺陷,降低原料可加工性。新型去腥技术,包括超滤、生物发酵、包埋、漂洗和臭氧等在肝制品上有所尝试,但具体去腥机理并不明确。本文对畜禽肝脏利用现状、主要腥味物质分布与形成,以及脱腥技术开发现状、优缺点与应用机理等方面展开分析与论述,以期为重构和改善肝制品风味、推动肉制品深加工与副产物增值化利用提供理论参考。As one of the main processing by-products of livestock and poultry meat,the liver is rich in vitamins,minerals,unsaturated fatty acids and proteins,but the strong odor is a widespread problem for livers from different species,which is a key factor restricting the eating quality,processing quality and consumer acceptance of liver products.At present,traditional food processing methods such as marination,pickling,and baking are the main methods for removing the odor of liver products.Despite being effective,these methods have some disadvantages,such as changes in the flavor of raw materials,the formation of harmful factors,restrictions on the form of ingredients,and excessive oxidation of free radicals,limiting the applicability of raw materials.New deodorization techniques,including biological fermentation,ultrafiltration,rinsing,encapsulation and ozone treatment,have been tested on liver products,but the underlying mechanisms remain not clear.This article analyzes and discusses the current utilization status of livestock and poultry livers,the distribution and formation of major odorants in livestock and poultry livers,and the current development status,advantages and disadvantages,and application mechanism of deodorization techniques,in order to provide a theoretical reference for reconstructing and improving the flavor of liver-based food products and promoting the deep processing and value-added utilization of meat processing by-products.

关 键 词：肝脏 腥味物质 肝蛋白 去腥 生物脱腥 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]