| 肌肉细胞膜脂肪酸组成和变化对猪肉风味的影响 |
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| 引用本文： | 王新洁,韩剑众,曲道峰.肌肉细胞膜脂肪酸组成和变化对猪肉风味的影响[J].肉类研究,2011(10):32-35. |
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| 作者姓名： | 王新洁 韩剑众 曲道峰 |
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| 作者单位： | 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035 |
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| 基金项目： | 浙江工商大学研究生科技创新项目 |
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| 摘 要： | 脂肪酸在猪肉风味的形成中扮演重要的角色,脂肪酸的氧化是影响猪肉风味的主要原因之一。细胞膜上磷脂部分脂肪酸的氧化,是肌肉系统在细胞内膜水平上的磷脂组分变化,它决定了肉风味的形成。因此,猪肉肌肉细胞膜脂肪酸对猪肉风味的形成有着重要意义。本文主要综述猪肉肌肉细胞膜脂肪酸的组成、代谢及其氧化和挥发对于猪肉风味的影响及其调控。
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| 关 键 词： | 细胞膜 脂肪酸 猪肌肉 风味 影响 |
Influence of Muscle Membrane Fatty Acid Composition and Changes on Pork Flavor |
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| WANG Xin-jie,HAN Jian-zhong,QU Dao-feng.Influence of Muscle Membrane Fatty Acid Composition and Changes on Pork Flavor[J].Meat Research,2011(10):32-35. |
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| Authors: | WANG Xin-jie HAN Jian-zhong QU Dao-feng |
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| Affiliation: | (Key Laboratory of Food Safety of Zhejiang Province,College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310035,China) |
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| Abstract: | Fatty acids play a significant role in the formation of pork flavor and their oxidation is one of the main factors that influence pork flavor. As an intracellular membrane phospholipid composition change, the lipid peroxidantion of membrane phospholipids determines the formation of meat flavor. Therefore, pork muscle membrane phospholipids have a very important significance for the formation of meat flavor. This paper describes the influence of pork muscle membrane fatty acid composition, metabolism and oxidation on the formation of meat flavor. |
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| Keywords: | membrane fatty acid muscle meat flavor influence |
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