肉制品加工过程风味和伴生危害物的生成及关联规律

热加工过程对食品的风味、色泽以及危害物的形成具有重要影响。在肉类加工过程中,美拉德反应、脂质氧化和其他前体物质的降解以及它们之间的相互作用为主要的风味形成途径,赋予肉制品特征肉香味和色泽,但往往会同时衍生出杂环胺(heterocyclic amines, HAs)、晚期糖基化末端终产物(advanced glycation end products, AGEs)、丙烯酰胺(acrylamide, AA)等多种危害物,增加人们罹患癌症和心血管疾病等的风险。美拉德反应和脂质氧化是肉类加工过程中占主导地位的2类反应,在风味和危害物的形成中都发挥了重要作用,这2类反应的复杂性和相互作用使风味和危害物的形成存在着一定程度的相关性,往往同时形成并消耗同种或同类前体物,彼此相互影响。本研究综述了肉及肉制品中风味的形成机制、肉制品中常见的化学危害物(HAs、AGEs及AA)及其与风味化合物形成之间的关联,以期为肉及肉制品风味的改善及危害物的减控提供理论参考。

Formation and correlation of flavor and associated hazards in meat processing

The heating process has an important influence on the formation of flavor, color and hazards of food. In meat processing, Maillard reaction, lipid oxidation, degradation of other precursors and their interactions are the main flavor formation pathways that give meat products characteristic flavor and color. However, these are often accompanied by the formation of heterocyclic amines (HAs), advanced glycation end products (AGEs) and acrylamide (AA), which increase the risk of cancer and cardiovascular disease. Maillard reaction and lipid oxidation are dominant in the meat processing, which play an important role in the formation of flavor and hazards. The complexity and interaction of these 2 types of reactions have a certain degree of correlation between the formation of flavor and hazards, which often form and consume the same or similar precursors simultaneously, influencing each other. This paper summarized the formation mechanisms of flavor in meat and meat products, the common hazards in meat products (HAs, AGEs and AA) and their correlation with the formation of flavor compounds, so as to provide theoretical references for the improvement of flavor in meat and meat products and the reduction and control of hazards.