羊肉中呈膻物质的形成机制及降膻方式的研究进展OA北大核心CSTPCD
Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods:A Review
羊肉是一种优质的肉类食品,具有很高的营养价值,但其典型的物种风味即膻味,影响羊肉的品质,限制消费者的接受程度.研究表明,引发羊肉膻味的主要物质有4-烷基支链脂肪酸、3-甲基吲哚、4-甲基苯酚、硬脂酸和氨基酸等.羊肉膻味物质的组成及形成途径较为复杂,受营养及饲养体系、品种、性别、年龄和组织部位等多种因素的影响,且膻味消减难度大.因此,本文就羊肉中呈膻物质的来源及其形成机制、影响羊肉呈膻物质形成的因素以及降膻方式进行综述,以期为科学调控羊肉及其制品的风味提供参考依据.
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.
杨东松;高爽;袁红;赵文秀;罗玉龙;罗瑞明;侯艳茹
宁夏大学食品科学与工程学院,宁夏 银川 750021宁夏大学动物科技学院,宁夏 银川 750021
轻工业
羊肉膻味物质沉积机制影响因素降膻方式
muttonodor substancesdeposition mechanisminfluential factorsdeodorization methods
《食品科学》 2024 (008)
331-341 / 11
宁夏回族自治区重点研发计划(引才专项)(2023BSB03063);宁夏回族自治区自然科学基金项目(2021AAC03098)
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