肉制品风味形成机制及加工方式对风味影响的研究进展  

Research Progress on the Formation Mechanism of Meat Flavor and the Influence of Processing Methods on It

作　　者：周琪 张佳敏[1] 王博 王卫[1] 刘云鹤 钟正国 ZHOU Qi;ZHANG Jiamin;WANG Bo;WANG Wei;LIU Yunhe;ZHONG Zhengguo(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106 China;Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences,Beijing 100193 China;Ba Hang Food Development Co.,Ltd.,Zigong 643002 China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]中国农业科学院农产品加工研究所,北京100193 [3]芭夯食品开发有限公司,四川自贡643002

出　　处：《西华大学学报（自然科学版）》2024年第4期74-84,共11页Journal of Xihua University:Natural Science Edition

基　　金：国家现代农业产业技术体系建设专项(CARS-43);川菜工业化四川省高等学校工程中心开放基金(GCZX22-35);四川省科技计划重点研发项目(2023YFN0056);四川省科技成果转移转化项目(2023ZHCG0079)。

摘　　要：肉制品在加工过程中发生的风味前体物质降解、美拉德反应及关键成分间的相互作用等赋予了其独特的肉香味。探究肉制品风味物质的形成机制以及加工方式与肉制品呈味物质的关系,对肉制品开发、风味提升及加工技术的改进都具有重要意义。本文综述了肉制品风味物质的形成机制,并进一步总结了传统加工方式(蒸煮、烟熏、腌制)及新型加工方式(真空低温烹调、真空低温油炸、超声波、超高压)等对肉制品风味的影响,以期为肉制品加工过程中风味的提升提供理论依据和指导作用。The degradation of flavor precursors,the Maillard reaction and the interaction between key components during the processing of meat products give them a unique flavor.It is of great significance to explore the formation of flavor compounds in meat products and the relationship between processing methods and flavor substances in meat products,which is of great significance for the development of meat products,the improvement of flavor and the improvement of processing technology.In this paper,the formation mechanism of flavor compounds in meat products was reviewed,the effects of traditional processing methods(cooking,smoking,salting)and new processing methods(sous-vide cooking,vacuum low-temperature frying,ultrasonic,ultra-high pressure)on the formation of flavor of meat products were summarized,in order to provide a theoretical basis and guidance for the improvement of flavor in the processing of meat products.

关 键 词：肉制品 风味 产生机制 检测技术 加工工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]