肉制品风味物质分析及其在加工中变化的研究进展

Research progress on analysis of flavor compounds in meat products and their changes during processing

中文关键词:  肉制品  风味物质  检测技术  加工变化

英文关键词:meat products  flavor substance  detection techniques  process change

中文摘要:

      风味是风味物质刺激人的感觉系统所产生, 是评价肉制品品质的一项重要指标。通过对肉制品风味物质的提取、检测, 进一步分析肉制品气味和滋味物质的组成、含量及形成途径, 能更好地探究肉制品风味物质在加工过程中的变化, 对肉制品的开发、风味的调和以及加工工艺的改进具有指导意义。本文综述了肉制品风味物质的产生途径, 并分别阐述了固相微萃取、同时蒸馏萃取以及顶空分析等技术在风味物质提取方面的优缺点, 同时总结了电子鼻、电子舌和气相色谱-质谱联用技术在风味物质检测方面的应用, 最后分析了烧烤、油炸、蒸煮、烟熏和酱卤等不同的传统加工方式对肉制品风味形成的影响, 为深入探究肉制品风味提供理论依据和指导作用。

英文摘要:

      Flavor is produced by flavoring substances that stimulate human sensory system, and is an important indicator for evaluating the quality of meat products. Through the extraction and detection of meat flavor substances, the composition, content and formation way of meat odor and flavor substances are further analyzed, which could better explore the changes of meat flavor substances in the processing process and have guiding significance for the development of meat products, flavor blending and the improvement of processing technology. This paper reviewed the production pathways of flavor substances in meat products, and expounded the advantages and disadvantages of solid phase microextraction, simultaneous distillation extraction and headspace analysis in flavor substance extraction, at the same time, summarized the applications of electronic nose, electronic tongue and gas chromatography-mass spectrometry in flavor substance detection; finally, this article analyzed the effects of different traditional processing methods on the flavor formation in meat products, such as barbecue, frying, cooking, smoking and sauce halogen, which provided a theoretical basis and guidance for in-depth study on the flavor of meat products.