| 鸡肉中挥发性风味物质及其影响因素的研究进展 |
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| 引用本文： | 赵文华,王桂瑛,王雪峰,程志斌,谷大海,徐志强,范江平,普岳红,葛长荣,廖国周.鸡肉中挥发性风味物质及其影响因素的研究进展[J].食品工业科技,2019,40(21):337-343,351. |
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| 作者姓名： | 赵文华 王桂瑛 王雪峰 程志斌 谷大海 徐志强 范江平 普岳红 葛长荣 廖国周 |
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| 作者单位： | 1. 云南农业大学食品科学技术学院, 云南昆明 650201;2. 云南农业大学云南省畜产品加工工程技术研究中心, 云南昆明 650201 |
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| 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) |
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| 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。
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| 关 键 词： | 鸡肉 风味 前体物 种类 影响因素 |
| 收稿时间： | 2019-01-22 |
Research Progress on Volatile Flavor Substances and Their Influencing Factors of Chicken |
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| ZHAO Wen-hua,WANG Gui-ying,WANG Xue-feng,CHENG Zhi-bin,GU Da-hai,XU Zhi-qiang,FAN Jiang-ping,PU Yue-hong,GE Chang-rong,LIAO Guo-zhou.Research Progress on Volatile Flavor Substances and Their Influencing Factors of Chicken[J].Science and Technology of Food Industry,2019,40(21):337-343,351. |
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| Authors: | ZHAO Wen-hua WANG Gui-ying WANG Xue-feng CHENG Zhi-bin GU Da-hai XU Zhi-qiang FAN Jiang-ping PU Yue-hong GE Chang-rong LIAO Guo-zhou |
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| Affiliation: | 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 |
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| 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. |
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