发酵肉制品中风味物质研究进展
摘要
风味物质是判断发酵肉制品品质优劣的重要指标。综述了发酵肉制品的风味物质组成,部分风味物质的气味特征、阈值以及一些酶在风味物质形成过程中的作用,并对影响发酵肉制品风味物质形成的因素进行了简要阐述。目前,从发酵肉制品中分离得到了近百种芳香化合物,但并非所有的都能决定发酵肉制品的特征风味,只有少数成分决定特征风味,不同发酵肉制品风味不同,其风味物质形成是一个动态变化过程,加工过程和贮藏过程对发酵肉制品的风味物质均产生影响。
引文
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[12]王毓宁,李鹏霞,胡花丽,等.风味莲藕泡菜的加工工艺[J].江苏农业科学,2013,41(11):279-283.
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[16]Du M,Ahn D U.Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage[J].Journal of Food Science,2001,66(6):827-831.
[17]Baines D A,Mlotkiewicz J A.The chemistry of meat flavor[J].Recent Advances in the Chemistry of Meat,1984:119-164.
[18]Forss D A.Odor and flvaour compounds from lipids[J].Prog Chem Fats and Other Lipids,1972,13:181-258.
[19]Nie X H,Lin S L,Zhang Q L.Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus[J].Food Chemistry,2014,145(145):840-844.
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[21]Lorenzo J M,Montes R,Purrios L,et al.Effect of pork fat addition on the volatile compounds of foal dry-cured sausage[J].Meat Science,2012(3):506-512.
[22]Corral S,Salvador A,Flores M.Salt reduction in slow fermented sausages affects the Generation of aroma active compounds[J].Meat Science,2013,93(3):776-785.
[23]Ansorena D,Gimeno O,Astiasarn I,et al.Analysis of volatile compounds by GC-MS of a dry fermented sausage:chorizode Pamplona[J].Food Research International,2001,34(1):67-75.
[24]刘登勇.气味指纹技术的建立及其在腌腊肉制品中的应用[D].南京:南京农业大学,2008.
[2]Garcia M L,Casas C,Toledo V M,et al.Effect of selected mould strains on the sensory properties of dry fermented sausages[J].European Food Research and Technology,2001,212(3):287-291.
[3]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996.
[4]Montel M C,Reitz J,Talon R,et al.Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model[J].Food Microbiology,1996,13(6):489-499.
[5]Huang Y C,Li H J,Huang T,et al.Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon[J].Food Chemistry,2014,149:31-39.
[6]Wang J M,Jin G F,Zhang W A,et al.Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured Turkey ham[J].LWT-Food Science and Technology,2012,48(1):102-106.
[7]章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报,2004,27(4):96-100.
[8]Sekhon R K,Schilling M W,Phillips T W,et al.Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham[J].Meat Science,2010,86(2):411-417.
[9]田怀香.金华火腿风味物质研究及其风味基料的研制[D].无锡:江南大学,2005.
[10]黄艾祥.云南干腌火腿品质特征形成与微生物作用研究[D].重庆:西南大学,2006.
[11]Pugliese C,Sirtori F,Calamai L,et al.The evolution of volatile compounds profile of“Toscano”dry-cured ham during ripening as revealed by SPME-GC-MS approach[J].Journal of Mass Spectrometry,2010,45(9):1056-1064.
[12]王毓宁,李鹏霞,胡花丽,等.风味莲藕泡菜的加工工艺[J].江苏农业科学,2013,41(11):279-283.
[13]Dainty R,Blom H.Flavour chemistry of fermented sausages[M]//Fermented meats,London:Chapman&Hall,1995:176-193.
[14]吴金凤.重庆农家腊肉风味物质研究及其安全性评价[D].重庆:西南大学,2008.
[15]章建浩,朱健辉,王莉,等.金华火腿传统工艺过程挥发性风味物质的分析研究[J].食品科学,2004,25(11):221-226.
[16]Du M,Ahn D U.Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage[J].Journal of Food Science,2001,66(6):827-831.
[17]Baines D A,Mlotkiewicz J A.The chemistry of meat flavor[J].Recent Advances in the Chemistry of Meat,1984:119-164.
[18]Forss D A.Odor and flvaour compounds from lipids[J].Prog Chem Fats and Other Lipids,1972,13:181-258.
[19]Nie X H,Lin S L,Zhang Q L.Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus[J].Food Chemistry,2014,145(145):840-844.
[20]李平兰,沈清武,孙成虎,等.微生物酶与肉组织酶对干发酵香肠中游离氨基酸的影响[J].食品与发酵工业,2005,31(5):134-138.
[21]Lorenzo J M,Montes R,Purrios L,et al.Effect of pork fat addition on the volatile compounds of foal dry-cured sausage[J].Meat Science,2012(3):506-512.
[22]Corral S,Salvador A,Flores M.Salt reduction in slow fermented sausages affects the Generation of aroma active compounds[J].Meat Science,2013,93(3):776-785.
[23]Ansorena D,Gimeno O,Astiasarn I,et al.Analysis of volatile compounds by GC-MS of a dry fermented sausage:chorizode Pamplona[J].Food Research International,2001,34(1):67-75.
[24]刘登勇.气味指纹技术的建立及其在腌腊肉制品中的应用[D].南京:南京农业大学,2008.