中国畜牧杂志2024，Vol.60Issue(9)：35-42,8.DOI:10.19556/j.0258-7033.20231009-03
支链脂肪酸在羊体内的合成过程及其对乳肉膻味影响的研究进展
Synthesis of Branched Chain Fatty Acids in Lamb and Its Effect on Unfavoured Characteristic Flavor Derived Meat and Dairy Products
摘要
Abstract
As living standards improve,there was a growing focus on food quality and dietary health.Sheep and goat meat,as well as milk,have garnered increasing favor among consumers due to their digestibility and rich nutritional profile.However,their unfavoured characteristic flavor reduced the acceptance and purchase intention of consumers.Research indicated that the unfavoured characteristic flavor commonly associated with 4-methyloctanoic acid,4-ethyloctanoic acid,and 4-methylnonanoic acid,are key contributors to the overall sensory characteristics.This review aims to summarize the synthesis pathways of branched chain fatty acids within sheep and goat physiology,elucidating their role in imparting the characteristic"goaty"flavor to meat and dairy productsa and their influence factors from the previous studie.To inform strategies aimed at characterizing and regulating the unfavoured characteristic flavor of products.关键词
羊肉/羊乳/膻味/支链脂肪酸Key words
Mutton/Goat milk/Goaty flavor/Branched chain fatty acids分类
畜牧业引用本文复制引用
张楠,曲扬华,罗海玲..支链脂肪酸在羊体内的合成过程及其对乳肉膻味影响的研究进展[J].中国畜牧杂志,2024,60(9):35-42,8.基金项目
国家肉羊产业技术体系(CARS-38) （CARS-38）
