传统腌腊肉制品挥发性风味物质的研究进展.pdfVIP

※专题论述 食品科学 2014, Vol.35, No.15 283 传统腌腊肉制品挥发性风味物质的研究进展 唐 静，张迎阳，吴海舟，章建浩* （国家肉品质量安全控制工程技术研究中心，教育部肉品加工与质量控制重点实验室，农业部农畜产品加工与质量控制重点 开放实验室，南京农业大学食品科技学院，江苏 南京 210095 ） 摘  要：本文以干腌火腿、腊肉、风鸭、发酵香肠和风干鱼制品为代表，对中国传统腌腊肉制品的挥发性风味物质 进行了探讨。从总体上阐述了我国传统腌腊肉制品挥发性风味的形成机理，详尽列表总结分析了不同制品的特征风 味化合物，分析它们之间的共性与异性，并从原料特性及加工工艺两个主要方面分析了差异性形成的可能原因。一 方面，丰富了传统腌腊肉制品的形成机制，另一方面，为生产调控肉制品的风味提供理论依据。 关键词：传统腌腊肉制品；挥发性风味物质；原料特性；加工工艺 Recent Progress on Volatile Flavor Compounds of Traditional Chinese Cured Meat Products * TANG Jing, ZHANG Ying-yang, WU Hai-zhou, ZHANG Jian-hao (National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract: This article reviews recent advances in the investigation of volatile flavor compounds of traditional Chinese cured meat products such as dry-cured ham, Chinese bacon, dry-cured duck, fermented sausages and dry-cured fish products as typical representatives. In this review, we discuss the formation mechanism of volatile flavor compounds in traditional Chinese cured meat products, elaborate the characteristic flavor compounds of different types of cured meat products, analyze their commonness and differences, and elucidate the possible mechanism for the differences with respect to raw material properties and processing technology. We hope that this paper can not only enrich the current understanding of the formation mechanism of volatile flavor compounds in tradition