摘要
香味是衡量肉制品品质的一个重要指标,研究不同肉制品中香味物质的形成与提取对于开发新的肉制品加工工艺具有重要意义。该文主要综述了肉制品中香味物质的形成机制以及分析方法,并总结了采用不同加工方式加工的肉制品中的特征香味物质。肉制品中的香味物质主要是一些挥发性芳香族化合物,主要通过脂质氧化、美拉德反应和硫胺素降解等途径形成;对香味物质的提取方法有同时蒸馏萃取法、动态顶空吹扫捕集、固相微萃取技术等;不同肉制品中的特征香味不同,加热肉制品以醛、酮为代表,烟熏肉制品的特征风味是酚类,而发酵肉则为酯类。总之,肉制品中的香味物质与其种类、加工方式等有着密切关系,能影响肉制品的整体质量。
Flavor is an important index to evaluate the quality of meat products,therefore,it is important to study the formation mechanisms of aroma substances in various meat products and ways of extraction to develop new meat processing technologies.This paper summarized the formation mechanisms,analyzing methods,and characteristics of aroma substances in different meat products.It was found that aroma substances in meat products are mainly volatile aromatic compounds,which are mainly formed by Maillard reaction,lipid oxidation,and thiamine degradation etc.Moreover,extraction methods include simultaneous distillation and extraction,dynamic headspace,and solid-phase microextraction etc.Furthermore,typical aroma substances in heated meats,smoked meats,and fermented meats are aldehydes and ketones,phenols,and esters,respectively.In conclusion,aroma substances of meat products are closely related to the types and also processing methods etc.,which can affect the overall quality of meat products.
作者
张骞
冯平
杨海花
ZHANG Qian;FENG Ping;YANG Haihua(School of Life Science,Yulin College,Yulin 719000,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第14期270-276,共7页
Food and Fermentation Industries
基金
国家自然科学基金青年项目(31501472)
榆林学院横向项目(2018HX36)
关键词
肉制品
香味物质
腌制
发酵
烟熏
提取技术
meat products
aroma substances
pickle
fermentation
smoke
extraction technique
