畜禽肝脏食用品质特征及调控研究进展
Research Progress on Quality Characteristics and Improvement of Livestock and Poultry Liver for Human Consumption
张哲奇 1臧明伍 1王守伟 1张凯华 1赵燕 1李丹 1李笑曼 1赵冰 1张顺亮 1赵建生 2张成格乐 3张志超3
作者信息
- 1. 中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京 100068
- 2. 河南省肉品技术创新中心有限公司,河南漯河 462000
- 3. 科尔沁左翼中旗国家现代农业产业园服务中心,内蒙古通辽 029399
- 折叠
摘要
肝脏是重要的畜禽可食用副产物之一,具有较高的营养价值,在我国具有悠久的食用历史.但是,肝脏也存在腥味较重、质构特性较差、有害物质残留风险较高等诸多问题,使其整体食品利用率不高,既降低了肉类加工行业的整体利润,也造成了一定的资源浪费.本文综述了近年来畜禽肝脏营养品质、风味特性、质构特性、品质调控技术方面的报道,对研究成果进行归纳,并对目前研究存在的缺陷以及盲点进行总结,以期为后续的相关研究提供帮助,为实现畜禽肝脏的高值化利用提供参考和借鉴.
Abstract
Liver is one of the important edible byproducts of livestock and poultry.It has high nutritional value and a long history of human consumption in China.However,liver,when used as food,has the problems of off-flavor,poor texture,and high risk of residual harmful substances,which results in low overall food utilization rate.This not only reduces the overall profit of the meat processing industry,but also causes a waste of resources.This review focuses on recent research on the nutrition,flavor,texture,and quality improvement of livestock and poultry liver.Moreover,the defects and blind spots in current research are summarized.It is expected that this review will be helpful for further research and provide a basis for the high-value utilization of livestock and poultry liver.
关键词
肝脏/营养/风味/质构特性/调控技术Key words
liver/nutrient/flavor/texture properties/regulation technologies引用本文复制引用
基金项目
国家重点研发计划重点专项(十四五)(2021YFD2100804)
出版年
2024
国家科技期刊平台
NSTL
万方数据