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| 典型肉制品特征风味形成机制与调控技术研究进展 |
| Research progress on the formation mechanism and regulation technology of characteristic flavor of typical meat products |
| 投稿时间：2025-06-04 修订日期：2025-07-01 |
| DOI： |
| 中文关键词: 酱卤肉制品 发酵肉制品 老汤迭代技术 微胶囊技术 等离子体技术 组学技术 |
| 英文关键词:fermented meat products plant-based imitation meat old stock iteration technology microencapsulation cold plasma technology histologic technology |
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| 摘要点击次数: 77 |
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| 中文摘要: |
| 肉制品由于其高蛋白质含量、维生素、矿物质和微量元素而对平衡人类饮食是必需的,其风味是决定其品质与消费者偏好的核心属性。不同类型的肉制品因加工工艺的差异,形成了各具特色的风味特征。本文介绍了腌腊肉制品、酱卤肉制品、发酵肉制品、烟熏肉制品4类典型产品腌制、酱卤、发酵、烟熏等工艺下,利用自身的蛋白质、脂肪及微生物分解出醛、酮、酯等挥发性风味,形成独特的风味特征。基于这些风味形成特点,传统风味调控技术通过工艺优化与香辛料复配实现风味改良,现代技术则借助分子分析、微生物工程等手段实现精准调控,旨在为未来典型肉制品风味形成分子机制、多组学联用技术开发等领域的相关研究提供参考,进一步推动肉制品风味品质提升与产业可持续发展。 |
| 英文摘要: |
| Meat products are essential for a balanced human diet due to their high protein content, vitamins, minerals, and trace elements, and their flavor is a core attribute that determines their quality and consumer preference. Different types of meat products have distinctive flavor characteristics due to differences in processing techniques. The paper introduces four typical types of meat products: cured meat products, soy sauce and marinated meat products, fermented meat products, smoked meat products, etc. Under the process of curing, soy sauce and marinade, fermentation, smoking, etc., their proteins, fats, and microorganisms decompose aldehydes, ketones, esters, and other volatile flavors, to form a unique flavor profile. Based on these flavor formation characteristics, traditional flavor control technology through process optimization and spice compounding to achieve flavor improvement, and modern technology with the help of molecular analysis, microbial engineering and other means to achieve precise control, aims to provide a reference for future research on the molecular mechanism of flavor formation of typical meat products, multi-omics linkage technology development and other fields, and to further promote the enhancement of the flavor and quality of meat products and sustainable development of the industry. |
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