综述 Review

羊肉膻味物质的研究进展

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  • 1. 青藏高原动物遗传资源保护与利用四川省重点实验室, 成都 610041;
    2. 西南民族大学生命科学与技术学院, 成都 610041
唐璐(1990-),女,湖南怀化人,硕士研究生,研究方向为动物遗传育种与繁殖。E-mail:Luzituotuo@163.com

收稿日期: 2014-03-06

  网络出版日期: 2014-08-13

基金资助

国家科技支撑计划(2012BAD13B06);四川省科技创新产业链示范工程项目(2011NZ0003);四川省畜禽育种攻关项目课题(2011NZ0099-36);西南民族大学研究生创新型科研项目(CX2014SZ73)

Research Advances in Characteristic Flavors of Mutton

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  • 1. Key Laboratory of Sichuan Province for Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation, Chengdu 610041, China;
    2. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China

Received date: 2014-03-06

  Online published: 2014-08-13

摘要

羊肉的特殊风味,即俗称的“膻味”,在一定程度上影响了羊肉的品质以及消费者的接受度。为促进肉羊产业的快速发展,对羊肉膻味的物质基础及其形成机制的研究显得十分重要。本文对羊肉膻味形成的组织来源和物质组成及其影响因素、目前常用的羊肉脱膻技术以及膻味相关物质的代谢与分子调控机制进行了综述。

本文引用格式

唐璐, 江明锋, 王永 . 羊肉膻味物质的研究进展[J]. 动物营养学报, 2014 , 26(8) : 2064 -2070 . DOI: 10.3969/j.issn.1006-267x.2014.08.006

Abstract

To some extent, the special odor of mutton, commonly known as "goaty" flavor, can affect the quality of mutton and consumers' acceptance. In order to stimulate the development of sheep industry, it is highly important to study material basis and forming mechanism of characteristic flavors of mutton. In this article, tissue origins, material composition, and influence factors that were responsible for the forming of characteristic flavors of mutton were summarized, and some usual methods used to reduce the odor of mutton, the metabolism and molecular regulation mechanism of the flavors were also reviewed.

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