腌腊肉制品的风味物质及氧化评价技术研究进展

Research progress on evaluation methods of flavor substances and oxidation of cured meat products

综述了中国传统腌腊肉制品挥发性风味物质及氧化评价技术研究进展。首先介绍了中国传统腌腊肉制品的风味前体物质,挥发性风味的形成机理,及影响腌腊肉制品风味的主体风味物质;其次介绍了国内外关于挥发性风味物质的提取分离和定性定量分析方法;最后比较了酸价、过氧化值和TBARS值等氧化指标在腌腊肉制品品质评价中的适用性。

The review is aimed to report the research progress on the evaluation methods of volatile flavor compounds and oxidation in Chinese traditional cured meats. Flavor compound precursors and the formation mechanism of highimpact volatiles that contribute to cured meat flavor are discussed. Secondly,the methods applied to the extraction,separation,and qualitative quantitative analysis of cured flavor compounds are elaborated. Finally,acid value,peroxide value,and TBARS value for the estimate of oxidative status in cured meat products are delineated.