摘要
挥发性有机化合物是影响鸡肉风味的重要因素,其形成与鸡肉脂肪酸组成以及鸡体内的脂质代谢有着密切联系。本文总结了鸡肉中主要的挥发性有机化合物如醛类、醇类、烷烃类、酮类、酯类和杂环化合物的风味特征及其形成机制,并探讨了饲粮脂肪酸组成和脂质代谢对鸡肉风味品质的影响,为进一步通过脂质调控的方法改善鸡肉风味提供参考。
Volatile organic compounds are important factors affecting the flavor of chicken,and their formation is closely related to the fatty acid composition of chicken and the lipid metabolism in chicken.This paper summarizes the main volatile organic compounds in chicken,including aldehydes,alcohols,alkanes,ketones,esters and heterocyclic compounds,and discusses the effects of fatty acid composition and lipid metabolism of diets on the volatile flavor of chicken to provide theoretical references for further improvement of chicken flavor through lipid regulation.
作者
姜家帅
孙进华
蒋守群
阮栋
JIANG Jiashuai;SUN Jinhua;JIANG Shouqun;RUAN Dong(Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,State Key Laboratory of Livestock and Poultry Breeding,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2023年第9期5465-5474,共10页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
广东省农业科学院食品营养与健康研究中心建设运行经费(XTXM202205)
国家肉鸡产业技术体系项目(CARS-41-G10)
国家重点研发专项(2021YFD300404)
广东省重点领域研发计划项目(2020B0202090004)
广东省科技计划项目(2019A050505007)
广东省农业科学院科技计划项目(202106TD)
广东省农业科学院高水平科技创新战略建设专项(R2019PY-QF008)。
关键词
鸡肉
风味
挥发性有机化合物
脂质调控
chicken
flavor
volatile organic compounds
lipid regulation
