传统腌腊肉制品挥发性风味物质的研究进展  

Recent Progress on Volatile Flavor Compounds of Traditional Chinese Cured Meat Products

作　　者：唐静[1] 张迎阳[1] 吴海舟[1] 章建浩[1] 

机构地区：[1]国家肉品质量安全控制工程技术研究中心 教育部肉品加工与质量控制重点实验室 农业部农畜产品加工与质量控制重点开放实验室 南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2014年第15期283-288,共6页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B01);公益性行业(农业)科研专项(201303082-2);江苏高校优势学科建设工程资助项目

摘　　要：本文以干腌火腿、腊肉、风鸭、发酵香肠和风干鱼制品为代表,对中国传统腌腊肉制品的挥发性风味物质进行了探讨。从总体上阐述了我国传统腌腊肉制品挥发性风味的形成机理,详尽列表总结分析了不同制品的特征风味化合物,分析它们之间的共性与异性,并从原料特性及加工工艺两个主要方面分析了差异性形成的可能原因。一方面,丰富了传统腌腊肉制品的形成机制,另一方面,为生产调控肉制品的风味提供理论依据。This article reviews recent advances in the investigation of volatile flavor compounds of traditional Chinese cured meat products such as dry-cured ham, Chinese bacon, dry-cured duck, fermented sausages and dry-cured fish products as typical representatives. In this review, we discuss the formation mechanism of volatile flavor compounds in traditional Chinese cured meat products, elaborate the characteristic flavor compounds of different types of cured meat products, analyze their commonness and differences, and elucidate the possible mechanism for the differences with respect to raw material properties and processing technology. We hope that this paper can not only enrich the current understanding of the formation mechanism of volatile flavor compounds in traditional dry-cured meat products, but also can provide the basic theory for improving their flavor.

关 键 词：传统腌腊肉制品 挥发性风味物质 原料特性 加工工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]