Research Progress of Effect of Maillard Reaction on Formation of Meat Flavor Substances
Maillard reaction (MR) is a complex reaction that occurs in the fields of meat processing and storage of meat products. The differences in reaction substrates,intermediates and reaction pathways can lead to the production of different flavor substances in meat products,which is of great significance for the formation of flavors of different meat and meat products. In this paper,the effects of MR pathway,types of amino acids in MR and the interaction between lipids and intermediates of MR on the formation of different meat flavors are mainly summarized and analyzed. Through the differences in the reaction process and the produced substances that can be used to improve food flavor,the mechanisms of different aspects of MR involved in the formation of flavor of meat produets during processing are clarified,which has provided a certain reference for the application of MR to enhance and improve the flavor of meat and meat products.
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