肉类食品中典型异味物质研究进展.docxVIP

肉类食品中典型异味物质研究进展 黄春红　冷瑞丹 摘 要：采用文献调查法论述了水产及畜禽肉类中典型异味物质的种类、分布、来源、影响因素及消除方法等。相关研究发现，肉类中典型异味物质主要有土臭素、二甲基异莰醇、己醛、粪臭素、雄甾烯酮、4-甲基辛酸、4-甲基壬酸等。其中，土臭素、二甲基异莰醇主要存在于鱼皮和内脏组织中，是水体中鱼腥藻和颤藻等的代谢废物，通过循环水养殖法和酸碱法等可去除;己醛主要分布在多种肉类脂质丰富的部位，多因脂质氧化产生，因此采用抗氧化剂能有效降低其含量;粪臭素、雄甾烯酮主要分布在猪脂肪及其肌肉组织中，分别来源于L-色氨酸的降解和睾丸组织的分泌，通过调节饲料成分和免疫去势等方法可降低其含量;4-甲基辛酸与4-甲基壬酸主要分布在羊肉皮下脂肪中，多因脂肪降解产生，漂洗、预煮脱腥、复合脱腥、微生物脱腥等是其主要去除方法。生产中可以通过选育动物品种、调整动物饲料成分、改善动物生活环境和肉类贮存条件等方法有效减少或控制畜禽肉类中典型异味物质的产生。 关键词：肉类;异味物质;分布;来源;影响因素;消除方法 Abstract： This article presents a survey of the literature on the types， distribution and sources of typical off-flavor substances in fish and meat along with the factors affecting these off-flavors and the methods to eliminate them. Relevant studies have showed that geosmin， 2-methylisoborneol， hexanal， 3-metlylindole， androstenone， 4-methyloctanoicacid and 4-methylnonanoic acid are the main typical off-flavor substances in meat and fish. Geosmin and 2-methylisoborneol， mainly present in the skin and viscera of fish， are metabolic wastes produced by Anabeana and Oscillatoria in water. They could be removed by means of recirculating aquaculture or acid-base treatment. Hexanal is mainly present in the lipid-rich parts of fish and originates from lipid oxidation. Antioxidants could effectively reduce hexanal content. Androstenone and 3-metlylindole mainly exist in the adipose and muscle tissue of pigs; the forming being derived from the degradation of L-tryptophan in the large intestine and the latter from the secretion of testicular tissue. Both androstenone and 3-metlylindole could be reduced by adjusting the feed components or by immunocastration. 4-Methyloctanoic acid and 4-methylnonanoic acid are mainly distributed in the subcutaneous adipose tissue of mutton， which are derived from the degradation of fat and could be eliminated by rinsing， pre-cooking deodorization， deodorization using a combination of various methods or microbial deodorization. To effectively decrease or control the conten