摘要
鸡肉风味是对鸡肉品质选择的重要指标。鸡肉风味的形成与风味前体物质以及烹饪过程中发生的化学反应有着重要的联系。脂质是影响风味形成的一个重要因素,对肉鸡生产以及肉品质的调控具有重要意义。因此,本文综述了影响鸡肉风味形成的前体物质、脂质对鸡肉风味形成的影响和作用机制、脂质合成过程及相关调控因素等,为深入理解鸡肉风味的形成提供理论参考,为改善鸡肉风味的研究提供方向。
Chicken flavor is an important indicator of chicken quality selection.The formation of chicken flavor is closely related to flavor precursors and chemical reactions that occured during cooking.Lipid is an important factor that affects the formation of flavor,and it is of great significance for broiler production and the regulation of meat quality.Therefore,the precursor substances that affected chicken flavor formation,the effects and mechanism of lipid on chicken flavor formation,lipid synthesis process and related regulatory factors were re⁃viewed,to provide a theoretical reference for in⁃depth understanding of chicken flavor formation,and to pro⁃vide direction for the research of improving chicken flavor.
作者
黄泰来
金睿
温建崇
曹满湖
HUANG Tailai;JIN Rui;WEN Jianchong;CAO Manhu(Hunan Co-Innovation Center of Animal Production Safety,College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2021年第7期3676-3685,共10页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
湖南省教育厅双一流学科建设重点项目“FGF23与维生素D3的互作关系及其对猪Na/Pi⁃Ⅱb型磷吸收的影响(19A241)”。
关键词
鸡肉
风味前体物质
脂质代谢
chicken
flavor precursor substances
lipid metabolism
