综述 REVIEW

脂质代谢对鸡肉风味的影响及相关调控因子

  • 黄泰来 ,
  • 金睿 ,
  • 温建崇 ,
  • 曹满湖
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  • 湖南农业大学动物科学技术学院, 湖南畜禽安全生产协同创新中心, 长沙 410128
黄泰来(1998-),男,湖南邵阳人,硕士研究生,动物营养与饲料科学专业。E-mail:1046227715@qq.com

收稿日期: 2020-12-09

  网络出版日期: 2021-07-06

基金资助

湖南省教育厅双一流学科建设重点项目"FGF23与维生素D3的互作关系及其对猪Na/Pi-Ⅱb型磷吸收的影响(19A241)"

Effects of Lipid Metabolism on Chicken Flavor and Related Regulatory Factors

  • HUANG Tailai ,
  • JIN Rui ,
  • WEN Jianchong ,
  • CAO Manhu
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  • Hunan Co-Innovation Center of Animal Production Safety, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China

Received date: 2020-12-09

  Online published: 2021-07-06

Supported by

 

摘要

鸡肉风味是对鸡肉品质选择的重要指标。鸡肉风味的形成与风味前体物质以及烹饪过程中发生的化学反应有着重要的联系。脂质是影响风味形成的一个重要因素,对肉鸡生产以及肉品质的调控具有重要意义。因此,本文综述了影响鸡肉风味形成的前体物质、脂质对鸡肉风味形成的影响和作用机制、脂质合成过程及相关调控因素等,为深入理解鸡肉风味的形成提供理论参考,为改善鸡肉风味的研究提供方向。

本文引用格式

黄泰来 , 金睿 , 温建崇 , 曹满湖 . 脂质代谢对鸡肉风味的影响及相关调控因子[J]. 动物营养学报, 2021 , 33(7) : 3676 -3685 . DOI: 10.3969/j.issn.1006-267x.2021.07.009

Abstract

Chicken flavor is an important indicator of chicken quality selection. The formation of chicken flavor is closely related to flavor precursors and chemical reactions that occured during cooking. Lipid is an important factor that affects the formation of flavor, and it is of great significance for broiler production and the regulation of meat quality. Therefore, the precursor substances that affected chicken flavor formation, the effects and mechanism of lipid on chicken flavor formation, lipid synthesis process and related regulatory factors were reviewed, to provide a theoretical reference for in-depth understanding of chicken flavor formation, and to provide direction for the research of improving chicken flavor.

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