动物性脂肪对肉品风味影响机制研究进展

Progress in Understanding the Mechanism of the Influence of Animal Fat on Meat Flavor

风味是消费者判断肉类食品质量和可接受性的最重要的感官属性之一,其形成是个复杂的化学反应过程。脂肪是肌肉中的重要组织,是风味物质形成的前体物质,其通过水解、热分解、氧化及美拉德等反应产生醛类、酮类及醇类等物质,形成肉品的特征风味。本文以动物性脂肪为关注视角,概述脂肪酸组成对风味调控的作用,归纳脂肪参与风味形成的机理,并从烹饪方法、加工处理方式、成熟环境及脂肪与其他成分之间的相互作用等方面综述脂肪对风味形成的影响因素,以期为动物性脂肪在肉制品风味品质调控方面的应用提供理论参考。

Flavor is one of the most important sensory attributes for consumers to judge the quality and acceptability of meat,and its formation is a complex biochemical reaction process.Fat is an important tissue in muscle and a precursor for the formation of flavor substances.Its hydrolysis,thermal decomposition,oxidation and Maillard reactions produce aldehydes,ketones and alcohols contributing to the characteristic flavor of meat.From the perspective of animal fat,this article summarizes the effect of fatty acid composition on flavor regulation,and the mechanism by which fat participates in flavor formation.In addition,the factors influencing the contribution of fat to flavor formation are summarized from the perspectives of cooking methods,processing methods,maturation environment and the interaction between fat and other ingredients.It is expected that this review will provide a theoretical reference for regulating the flavor quality of meat products with animal fat.