动物营养学报2019，Vol.31Issue(2)：500-508,9.DOI:10.3969/j.issn.1006-267x.2019.02.002
鸡肉风味的形成机制与调控研究进展
Research Advance of Formation Mechanism of Chicken Meat Flavor and Regulation
摘要
Abstract
Flavor is an important indicator of measuring chicken meat quality. The chicken meat flavor is formed through a series of complex chemical reactions of flavor precursors initiated by heating to produce vola-tile compounds. This paper discussed the precursors of chicken meat flavor formation, chemical reactions in-volved in flavor formation, the volatile compounds of chicken meat flavor and the regulating measures to im-prove the meat flavor, which could provide a theoretical basis and reference for the future studies on chicken meat flavor.[ Chinese Journal of Animal Nutrition, 2019, 31(2) :500-508]关键词
鸡肉/风味前体物质/挥发性风味物质/营养调控Key words
chicken meat/flavor precursors/volatile flavor compounds/nutrition regulation分类
农业科技引用本文复制引用
崔小燕,苟钟勇,蒋守群,蒋宗勇..鸡肉风味的形成机制与调控研究进展[J].动物营养学报,2019,31(2):500-508,9.基金项目
国家肉鸡产业技术体系项目(CARS-41) （CARS-41）
广东省农业科学院院长基金项目(201807B) （201807B）
广东省科技计划项目(2017B020202003) （2017B020202003）
广东省自然科学基金项目(2017A030310096) （2017A030310096）
