食品科学2024，Vol.45Issue(19)：384-394,11.DOI:10.7506/spkx1002-6630-20231227-241
肉品鲜味物质研究进展
Research Progress on Umami Substances in Meat
谢诗音 1苏笑 1胡海梅 2陈开松 2江峰 2傅达奇1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京 100083
- 2. 长虹美菱股份有限公司,安徽合肥 230601
- 折叠
摘要
Abstract
As one of the five basic tastes,umami taste is an important sensory attribute of meat as well as an important index to evaluate the quality of meat.The umami taste of meat mainly comes from the umami substances in meat,such as amino acids,nucleotides and peptides.Umami substances have gradually become a research hotspot in the field of food umami science due to their characteristics of improving food flavor and enhancing people's appetite.In order to provide a reference for theoretical research and practical application of meat umami substances,this article summarizes the classification,taste formation mechanism and influential factors of meat umami substances as well as the methods for the detection of the major umami substances in meat.关键词
肉品/鲜味物质/呈味机理/影响因素/检测Key words
meat/umami substances/taste formation mechanism/influential factors/detection分类
轻工纺织引用本文复制引用
谢诗音,苏笑,胡海梅,陈开松,江峰,傅达奇..肉品鲜味物质研究进展[J].食品科学,2024,45(19):384-394,11.
