鸡肉中挥发性风味物质及其影响因素的研究进展

基金项目:

国家自然科学基金地区科学基金项目(31960511)

云南省科技计划项目国际科技合作专项(2018IA101)。

云南省科技计划项目重大科技专项(2016ZA008)

详细信息

Research Progress on Volatile Flavor Substances and Their Influencing Factors of Chicken

1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China

摘要: 鸡肉是重要的肉类来源,它以特殊的味道和较高的营养价值而深受广大消费者的喜爱。鸡肉风味是由肉中水溶性化合物及烹饪过程中发生系列复杂的化学反应形成的挥发性化合物组成,是鸡肉食用品质的特征指标。本文主要综述鸡肉中风味物质的产生途径、风味物质的种类以及在养殖和屠宰期间影响鸡肉风味的要素,为进一步深入探讨鸡肉风味物质形成机制提供科学理论依据。
- 鸡肉 /
- 风味 /
- 前体物 /
- 种类 /
- 影响因素
Abstract: Chicken is an important source of meat,which is popular among consumers for its unique flavor and high nutritional value. Chicken flavor is composed of water-soluble compounds in meat and volatile compounds formed by a series of complex chemical reactions during cooking. It is a characteristic indicator of the quality of chicken. This paper mainly introduces the formation of flavor substances in chicken,the types of flavor substances and the factors affecting the flavor of chicken,which provides a scientific theoretical basis for the formation mechanism of chicken flavor substances.
- chicken meat /
- flavor /
- precursor /
- kind /
- influencing factors