脂质水解对肉品品质及风味影响的研究进展

在肉制品贮藏和加工过程中，脂质水解是影响肉制品质量和风味的重要影响因素之一。脂质水解主要是由于脂肪酶的作用，不同的内源性脂肪酶作用于不同的脂质位点，进而使得脂质水解形成不同的醛类、醇类、酯类、烃类等物质，这也在很大程度上影响肉制品风味。适当的水解有利于改善肉制品的风味，但是过度水解会导致肉制品的品质下降，出现蛋白氧化、哈喇味等现象。同时，脂质水解和脂质氧化之间具有一定的联系，脂质水解所形成的游离脂肪酸会发生氧化，导致肉制品的品质下降，风味物质减少。控制脂质水解程度有利于提高肉制品的品质，确定更加有利于肉制品贮藏和加工的条件。脂质水解对不饱和脂肪酸影响较大，脂肪酶对脂质位点的作用也受到众多学者的关注。本文综述肉及肉制品中脂质水解及其发生机制、肉品中脂质水解所导致的化学变化、脂质水解对肉及肉制品品质和风味的影响。

Progress in Research on the Effects of Lipid Hydrolysis on Meat Quality and Flavor

In the storage and processing of meat products, lipid hydrolysis is an important factor affecting the quality and flavor of meat products. Lipid hydrolysis occurs mainly due to the action of lipase, and different endogenous lipase acts on different sites of the lipid molecule to form a variety of products such as aldehydes, alcohols, esters and hydrocarbons, which greatly affects the flavor of meat products. Proper lipid hydrolysis is conducive to improving the flavor of meat products, but excessive lipid hydrolysis will lead to a decrease in the quality of meat products, protein oxidation and rancid odor. Furthermore, there is a correlation between lipid hydrolysis and lipid oxidation, and free fatty acids formed by lipid hydrolysis can be oxidized, resulting in a decrease in the quality and flavor substances of meat products. Controlling the degree of lipid hydrolysis is conducive to improving the quality of meat products and determining conditions that are more conducive to the preservation and processing of meat products. Lipid hydrolysis has a greater impact on unsaturated fatty acids, and the action of lipase on lipid has attracted the attention of many scholars. This paper reviews the mechanism of lipid hydrolysis in meat and meat products, and the resulting chemical changes as well as the influence of lipid hydrolysis on the quality and flavor of meant and meat products.