肉类研究2025，Vol.39Issue(9)：78-84,7.DOI:10.7506/rlyj1001-8123-20250110-005
从机理到改良:肉品风味的影响因素与调控策略研究进展
Meat Flavor Enhancement:A Comprehensive Review of Formation Mechanism,Key Influencing Factors,and Regulatory Strategies
摘要
Abstract
This paper provides a systematic review of the mechanism by which fat influences the flavor of meat and the regulatory pathways involved.During meat cooking,lipid oxidation and its interaction with the Maillard reaction produce a range of volatile organic compounds,which are key contributors to meat flavor.This article outlines the factors that affect meat flavor,including fatty acid composition,processing methods,and storage conditions.It also introduces the various techniques for detecting meat flavor,such as mass spectrometry,lipidomics,and electronic nose.Finally,the review summarizes the strategies for improving meat flavor,aiming to provide theoretical support for enhancing meat quality.关键词
脂肪/肉品风味/产生机理/影响因素/改良途径Key words
fat/meat flavor/generation mechanism/influencing factors/improvement approaches分类
轻工纺织引用本文复制引用
吴杰,孟繁明,黎欣欣,吉叶标,李颢,姚泽锴,王莹,辛海云,李宝红,程蕾燕..从机理到改良:肉品风味的影响因素与调控策略研究进展[J].肉类研究,2025,39(9):78-84,7.基金项目
清远市创新创业科研团队项目(2018002) （2018002）
