肉类研究2016，Vol.30Issue(9)：40-44,5.DOI:10.15922/j.cnki.rlyj.2016.09.008
动物源肌内磷脂及其脂肪酸含量、组成与生理功效研究进展
A Review of the Current Knowledge of Fatty Acid Contents, Composition and Physiological Functions of Animal-Derived Intramuscular Phospholipids
摘要
Abstract
Intramuscular phospholipids represent an important component of edible animal fats. The fatty acid contents and composition of meat products are the key factors that affect their processing characteristics, nutritional quality and flavor composition and have a great practical significance to improve their food value. However, a review of the current literature shows that very few studies have been conducted concerning animal-derived intramuscular phospholipids. This article provides a systematic review of the influencing factors and physiological properties of the general properties of intramuscular phospholipids and their constituent fatty acids, aiming to provide evidence for innovative studies on intramuscular phospholipids and provide a theoretical basis for the development of the meat industry.关键词
肌内磷脂/脂肪酸/含量/组成/生理功效Key words
intramuscular phospholipids/fatty acids/content/composition/physiological functions分类
轻工纺织引用本文复制引用
薛山..动物源肌内磷脂及其脂肪酸含量、组成与生理功效研究进展[J].肉类研究,2016,30(9):40-44,5.基金项目
闽南师范大学博士科研启动基金项目（2006L21513）；2015年福建省科协科技思想库研究项目（决策咨询类）重点项目 （）
