食品科学2024，Vol.45Issue(8)：303-311,9.DOI:10.7506/spkx1002-6630-20231225-207
磷脂分子调控畜禽肉品质研究进展
Research Advances in Regulatory Effect of Phospholipids on Meat Quality
摘要
Abstract
Phospholipids,a class of polar lipids with complex structure and multiple functions,are composed of glycerophospholipids and sphingomyelins.As an important component of cell membranes,phospholipids are involved in many physiological activities,such as cell signal transduction,lipid droplet formation and cell apoptosis.The transformation,hydrolysis and oxidation of phospholipids impart meat and meat products with unique texture,flavor and nutritional quality.The functional properties of phospholipids vary with their polar groups and the type of fatty acids at the sn-1/sn-2 positions,and lipidomics provides powerful technical support for the structural confirmation and characterization of phospholipids.In this article,the structures and functions of phospholipids and the methods for their detection and analysis are reviewed with a focus on recent progress in research on how phospholipids are involved in intramuscular fat deposition in farm animals and regulate the quality of fresh meat and processed meat products,in order to provide references for precise regulation of the quality of livestock and poultry meat.关键词
磷脂分子/甘油磷脂/鞘磷脂/脂质组学/肉/品质Key words
phospholipids/glycerophospholipids/sphingomyelins/lipidomics/meat/quality分类
轻工纺织引用本文复制引用
张凯华,臧明伍,王守伟,张哲奇,李丹,李笑曼,郝蕊..磷脂分子调控畜禽肉品质研究进展[J].食品科学,2024,45(8):303-311,9.基金项目
北京市自然科学基金项目(6224065) （6224065）
