支链脂肪酸在羊体内的合成过程及其对乳肉膻味影响的研究进展
Synthesis of Branched Chain Fatty Acids in Lamb and Its Effect on Unfavoured Characteristic Flavor Derived Meat and Dairy Products
张楠 1曲扬华 2罗海玲1
作者信息
- 1. 中国农业大学动物科技学院,畜禽营养与饲养全国重点实验室,北京 100193
- 2. 中粮营养健康研究院有限公司,北京 102209
- 折叠
摘要
随着生产生活物资丰富,人们对于食品质量和饮食健康的关注持续增加.羊乳和羊肉产品因其易消化、营养丰富等特性逐渐赢得消费者的青睐.然而,羊乳和羊肉产品的膻味特征在一定程度上降低了消费者的接受度和购买意愿.研究表明,4-甲基辛酸、4-乙基辛酸、4-甲基壬酸 3 种挥发性支链脂肪酸的沉积,是羊乳和羊肉产品膻味的主要成因.本文综述了支链脂肪酸在羊体内的合成机理及其对羊乳和羊肉产品膻味的贡献及影响因素,以期为羊乳和羊肉产品膻味的定性和调控提供依据.
Abstract
As living standards improve,there was a growing focus on food quality and dietary health.Sheep and goat meat,as well as milk,have garnered increasing favor among consumers due to their digestibility and rich nutritional profile.However,their unfavoured characteristic flavor reduced the acceptance and purchase intention of consumers.Research indicated that the unfavoured characteristic flavor commonly associated with 4-methyloctanoic acid,4-ethyloctanoic acid,and 4-methylnonanoic acid,are key contributors to the overall sensory characteristics.This review aims to summarize the synthesis pathways of branched chain fatty acids within sheep and goat physiology,elucidating their role in imparting the characteristic"goaty"flavor to meat and dairy productsa and their influence factors from the previous studie.To inform strategies aimed at characterizing and regulating the unfavoured characteristic flavor of products.
关键词
羊肉/羊乳/膻味/支链脂肪酸Key words
Mutton/Goat milk/Goaty flavor/Branched chain fatty acids引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据