美拉德反应对肉类风味物质形成影响的研究进展  

Research Progress of Effect of Maillard Reaction on Formation of Meat Flavor Substances

作　　者：于梓洇 吴冬蕊 孔佑梦 李玲玉 刘玲[1] 沈昳潇[1] YU Zi-yin;WU Dong-rui;KONG You-meng;LI Ling-yu;LIU Ling;SHEN Yi-xiao(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《中国调味品》2024年第12期209-214,共6页China Condiment

基　　金：辽宁省教育厅面上项目(LJKMZ20221061);沈阳农业大学本科教育教学研究项目(2022-160)。

摘　　要：美拉德反应(MR)是一种广泛存在于肉类加工和肉制品储藏等领域的一种复杂反应。其反应底物、中间产物和反应途径的差异性可以使肉制品产生不同的风味物质,因此对于不同肉及肉制品风味的形成具有非常重要的意义。文章主要从MR途径、MR中氨基酸种类、脂类与MR中间产物的相互作用这3个方面对不同肉类风味形成的影响进行总结分析,通过其反应过程中所存在的差异以及产生的可以用于改善食品风味的物质,明确不同方面的MR参与肉制品加工过程中风味形成的机制,为应用MR提高和改善肉及肉制品的风味提供一定的参考。Maillard reaction(MR)is a complex reaction that occurs in the fields of meat processing and storage of meat products.The differences in reaction substrates,intermediates and reaction pathways can lead to the production of different flavor substances in meat products,which is of great significance for the formation of flavors of different meat and meat products.In this paper,the effects of MR pathway,types of amino acids in MR and the interaction between lipids and intermediates of MR on the formation of different meat flavors are mainly summarized and analyzed.Through the differences in the reaction process and the produced substances that can be used to improve food flavor,the mechanisms of different aspects of MR involved in the formation of flavor of meat produets during processing are clarified,which has provided a certain reference for the application of MR to enhance and improve the flavor of meat and meat products.

关 键 词：美拉德反应 肉类 风味 Amadori重排 氨基酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]