肉及肉制品质量属性评价方法及其面临问题

Quality attribute evaluation method of meat and meat products and its problems

中文关键词:  肉及肉制品  质量属性  检测方法  评价

英文关键词:meat and meat products  quality attribute  detection methods  evaluation

中文摘要:

      研究者和生产者一直试图通过育种、饲料组分功效量化、饲养方案优化、加工工艺调整和贮藏条件改善等来提升肉及肉制品的产量和品质, 而肉及肉制品的质量属性检测分析是衡量肉及肉制品营养价值、安全性、生产能力和市场接受性的重要途经, 也是研究者和生产者开展生产和产品市场定位等的重要依据之一。目前肉及肉制品质量属性的检测方法, 主要包括通过凯氏定氮法测定蛋白质含量、采用色谱法测定胆固醇含量、色谱法测定脂肪酸组分和分析常规营养属性、采用味觉识别系统、质谱分析技术、颜色分析系统对味觉、风味和颜色等感官品质进行的分析等。肉及肉制品质量属性评价方法的完善和改进不仅能够促进肉制品加工产业的发展, 还能够更好的促进消费, 鉴于此, 本文对肉及肉制品质量属性评价方法及其创新进展进行了概述, 对肉及肉制品质量安全属性评价方法目前面临的挑战进行了分析, 以期为肉制品产业发展和科研提供参考。

英文摘要:

      Researchers and producers have been trying to improve the yield and quality of meat and meat products by breeding, quantifying the efficacy of feed components, optimizing feeding programs, adjusting processing techniques and improving storage conditions, and meat and meat products quality properties testing analysis is an important way to measure meat and meat products nutritional value, safety, production capacity and market acceptance of important avenue, and is also an important basis for researchers and producers to carry out production and product market positioning. At present, the detection methods of quality attributes of meat and meat products mainly include the determination of protein content by Kjeldahl method, the determination of cholesterol content by chromatography, the determination of fatty acid components by chromatography and the analysis of conventional nutritional properties, analysis of sensory qualities such as taste, flavor and color by taste recognition system, mass spectrometry analysis technology, and color analysis system, etc. The improvement and improvement of the quality attribute evaluation methods of meat and meat products can not only promote the development of the meat product processing industry, but also better promote consumption. In view of this, this paper summarized the quality attribute evaluation method and its innovation progress of meat and meat product quality and safety attribute evaluation method, and analyzed the current challenges faced by the meat and meat product quality and safety attribute evaluation method, so as to provide reference for the meat product industry To provide reference for development and scientific research.