脂肪氧化对肉品风味影响的研究进展

Research progress on the effect of fat oxidation on flavor of meat

脂肪是影响肉及肉制品品质的重要因素。在肉品的储藏烹调及进一步深加工过程中,脂肪发生的一系列氧化及水解反应,都直接影响到肉品风味的好坏以及产品货架期的长短。科学调控肉类脂肪含量、脂肪酸组成以及脂肪氧化程度,是当前改善肉类品质的主要途径。综述了脂肪对肉品质的作用及影响脂肪氧化的各项因素,以期为肉品分级和肉品加工工艺的改进,提供进一步的理论依据。

The fat was an important factor for affecting the quality of meat and meat products.During the storage cooking and further deep processing of meat,a series of oxidation and hydrolysis reactions of fat occurred,and the flavor of the meat and the length of the shelf life of the product were affected directly.The content of fat,fatty acid composition and degree of fat oxidation were regulated scientifically,and it was the main way to improve the quality of meat currently.The effect of fat on the quality of meat and various factors affecting fat oxidation were reviewed,and it provided further theoretical basis for the improvement of the grading of meat and processing technology of meat.