禽肉及其制品中风味物质及形成途径研究进展  

Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products

作　　者：闫茜 王欣然 李成 王佳新 王晓艳 刘子夜 刘美玉 YAN Xi;WANG Xinran;LI Cheng;WANG Jiaxin;WANG Xiaoyan;LIU Ziye;LIU Meiyu(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China;Institute of Quality Standards and Testing Technology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]北京市农林科学院质量标准与检测技术研究所,北京100097

出　　处：《肉类研究》2024年第8期72-78,共7页Meat Research

基　　金：河北省现代农业产业技术体系建设专项资金项目(HBCT2024260208);北京市农林科学院青年基金项目(QNJJ202325);北京市农林科学院财政追加项目(KJCX20240510)。

摘　　要：禽肉在我国居民饮食中占有不可或缺的地位,是我国第二大类肉制品消费品。禽肉及其制品营养丰富、风味独特,深受大众喜爱。如今,随着生活水平的提高,禽肉的风味和品质成为大众关注的焦点。然而目前对于禽肉及其制品风味前体物质的研究报道较少,存在分析概述不全面、不详细的情况。本文综述禽肉中主要的风味前体物质、风味物质形成途径及影响禽肉风味产生的主要因素,为提升禽肉风味提供参考,为推动禽肉食品风味研究和禽类食品生产加工提供理论依据。Poultry meat plays an indispensable role in the diet of Chinese residents and is the second most consumed meat in China.Poultry meat and its products are rich in nutrients and have unique flavors,which are deeply loved by the public.Nowadays,with the improvement of living standards,the flavor and quality of poultry meat have become the focus of public attention.However,currently,there are few research reports on flavor precursors in poultry meat and its products,and existing analyses and overviews are less comprehensive and detailed.This article reviews the main flavor precursors,the formation pathways of flavor substances,and the main factors affecting the flavor of poultry meat,which provides a reference for improving the flavor of poultry meat,and provides a theoretical basis for promoting research on the flavor of poultry meat and the production and processing of poultry meat products.

关 键 词：禽肉 风味前体物质 形成途径 影响因素 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]