食品科学2024，Vol.45Issue(8)：331-341,11.DOI:10.7506/spkx1002-6630-20230421-207
羊肉中呈膻物质的形成机制及降膻方式的研究进展
Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods:A Review
摘要
Abstract
Mutton is a high-quality meat with high nutritional value.However,the typical species-specific flavor(odor)of mutton affects its quality and limits its consumer acceptance.Studies have shown that the major substances that cause mutton odor are 4-alkyl branched fatty acids,3-methylindole,4-methylphenol,stearic acids,and amino acids.The composition and formation pathway of mutton odor substances are complex and influenced by various factors such as nutrition,feeding system,variety,sex,age,and tissue position,so it is difficult to reduce mutton odor.Therefore,this article reviews the sources and formation mechanisms of mutton odor substances,the factors affecting the formation of mutton odor substances,and deodorization methods,which will provide a basis for scientifically regulating the flavor of mutton and its products.关键词
羊肉/膻味物质/沉积机制/影响因素/降膻方式Key words
mutton/odor substances/deposition mechanism/influential factors/deodorization methods分类
轻工纺织引用本文复制引用
杨东松,高爽,袁红,赵文秀,罗玉龙,罗瑞明,侯艳茹..羊肉中呈膻物质的形成机制及降膻方式的研究进展[J].食品科学,2024,45(8):331-341,11.基金项目
宁夏回族自治区重点研发计划(引才专项)(2023BSB03063) （引才专项）
宁夏回族自治区自然科学基金项目(2021AAC03098) （2021AAC03098）
