期刊论文

Research progress on flavor compounds and its analysis methods in chicken and duck meat products

中文

肉类工业

1008-5467

2018

03

50-56

10.3969/j.issn.1008-5467.2018.03.013

科技部2015年度国家星火计划项目(2015GA760017)； 湖北省重大科技创新计划项目(关键技术研发类)(ZDG2015000350)； 湖北省农业科技成果转化项目(NZZ2017000016)；

本校为第一机构

肉类食品的风味是评价这类产品质量的重要特性指标之一。综述了近年来中国传统鸡鸭肉类制品风味物质研究进展;介绍了风味物质的定义,分别从4种主要鸡鸭肉类制品(生鲜鸡鸭、酱卤制品、腌腊制品、汤类制品)总结其特征挥发性香气物质及滋味物质,并叙述了国内外关于挥发性化学成分分离提取和定性定量分析方法的优缺点,以及滋味物质的分析评价方法的优缺点。

The flavor of meat products was taken as one of the important characteristic indexes when the quality of these products were evaluated. The research progress on flavor compounds in Chinese traditional chicken and duck meat products in recent years was summarized. The definition of flavor compounds was introduced, and the characteristics volatile aroma compounds and taste compounds were summarized from four kinds of chicken and duck meat products （fresh chicken and duck, soy sauce stewed products, salted and cured products, soup dishes products...