Research Progress on Premade Meat and Poultry Dishes Off-flavors and Their Inhibiting and Masking Technology

WANG Yuqi; WU Jihong; LIAO Xiaojun; FAN Mengyuan; GONG Junjie; ZHAO Yuwei; LAO Fei

doi:10.13386/j.issn1002-0306.2023080170

Volume 45 Issue 15

Jul. 2024

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Science and Technology of Food Industry > 2024 > 45(15): 369-379. > DOI: 10.13386/j.issn1002-0306.2023080170

WANG Yuqi, WU Jihong, LIAO Xiaojun, et al. Research Progress on Premade Meat and Poultry Dishes Off-flavors and Their Inhibiting and Masking Technology[J]. Science and Technology of Food Industry, 2024, 45(15): 369−379. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080170.

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Research Progress on Premade Meat and Poultry Dishes Off-flavors and Their Inhibiting and Masking Technology

WANG Yuqi^{1, 2, 3,},
WU Jihong^{1, 2},
LIAO Xiaojun^{1, 2},
FAN Mengyuan⁴,
GONG Junjie⁵,
ZHAO Yuwei⁵,
LAO Fei^{1, 2, 3, ,}

1.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2.
National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
3.
Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
4.
Kemin Food Technologies Asia, R & D Center, Zhuhai 519040, China
5.
Shandong Longda Meishi Co., Ltd., Laiyang 265200, China

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Received Date: August 15, 2023
Available Online: June 04, 2024

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Abstract

Abstract

Premade meat and poultry dishes refer to the finished or semi-finished products that use meat and poultry materials as the main ingredients, which undergo pretreatments and stored, transported and sold under room temperature or cold chain conditions. Flavor is an important factor that determines consumers' willing for premade dish purchase. However, due to raw material characteristics, microbial metabolism, nutrients oxidation or degradation, inappropriate reheating, the premade meat and poultry dishes might generate some unpleasant off-flavors. The off-flavors might have strong negative impact on the sensory quality of premade dishes, which restricts the further development of the whole industry. The commonly seen off-flavor substances in premade meat and poultry dishes include hexanal with sour note, nonanal, octanal, decanal and (E,E)-2,4-decadienal with waxy and oily note, (E)-2-decenal with greasy fatty note, 3-methylbutyraldehyde and 2-methylbutyraldehyde with musty note, butyric acid with a strong cheesy note, 3-methylbutyric acid with sweaty note, dimethyl trisulfide, dimethyl sulphide with sulphurous note, and 1-octen-3-ol with earthy note etc. This paper reviews the main sources of premade meat and poultry dishes off-flavors, summarizes the off-flavors inhibiting and masking techniques applied in premade dish preparation. This study would provide practical guidance and reference for the innovation and development of the flavor quality control in premade dish industry.
- raw meat and poultry for processing,
- off-flavor,
- reheating,
- inhibiting,
- masking

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References

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2.	杨磊，郝悦，曾志将，彭文君. 2023年蜂产业与技术发展报告. 中国畜牧杂志. 2024(03): 342-347 .
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4.	白建瑞. 蛋白质组学的发展及其在生物领域的重要性. 农业开发与装备. 2024(12): 148-150 .