肉品鲜味物质研究进展  

Research Progress on Umami Substances in Meat

作　　者：谢诗音 苏笑 胡海梅 陈开松 江峰 傅达奇[1] XIE Shiyin;SU Xiao;HU Haimei;CHEN Kaisong;JIANG Feng;FU Daqi(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China;Changhong Meiling Company Limited,Hefei 230601,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]长虹美菱股份有限公司,安徽合肥230601

出　　处：《食品科学》2024年第19期384-394,共11页Food Science

摘　　要：鲜味作为五大基本味觉之一,是肉品重要的感官特性,亦是人们评价肉品品质的重要指标。肉品的鲜味主要来源于肉中的鲜味物质,如氨基酸、核苷酸、多肽等。鲜味物质以其有助于改善食物风味、增强人们食欲等特点,逐渐成为了食品鲜味科学领域的研究热点。本文对肉品中鲜味物质的分类、呈味机理和影响因素以及主要鲜味物质的检测方法进行总结和归纳,以期为肉品中鲜味物质的理论研究和实际应用提供参考。As one of the five basic tastes,umami taste is an important sensory attribute of meat as well as an important index to evaluate the quality of meat.The umami taste of meat mainly comes from the umami substances in meat,such as amino acids,nucleotides and peptides.Umami substances have gradually become a research hotspot in the field of food umami science due to their characteristics of improving food flavor and enhancing people’s appetite.In order to provide a reference for theoretical research and practical application of meat umami substances,this article summarizes the classification,taste formation mechanism and influential factors of meat umami substances as well as the methods for the detection of the major umami substances in meat.

关 键 词：肉品 鲜味物质 呈味机理 影响因素 检测 

分 类 号：TS201.2[轻工技术与工程—食品科学]