肌肉细胞膜脂肪酸组成和变化难猪肉风味的影响

摘要

Fatty acids play a significant role in the formation of pork flavor and their oxidation is one of the main factors that influence pork flavor. As an intracellular membrane phospholipid composition change, the lipid peroxidantion of membrane phospholipids determines the formation of meat flavor. Therefore, pork muscle membrane phospholipids have a very important significance for the formation of meat flavor. This paper describes the influence of pork muscle membrane fatty acid composition, metabolism and oxidation on the formation of meat flavor.%脂肪酸在猪肉风味的形成中扮演重要的角色，脂肪酸的氧化是影响猪肉风味的主要原因之一。细胞膜上磷脂部分脂肪酸的氧化，是肌肉系统在绌胞内膜水平上的磷脂组分变化，它决定了肉风味的形成。因此，猪肉肌肉细胞膜脂肪酸对猪肉风味的形成有着莺要意义。本文主要综述猪肉肌肉细胞膜脂肪酸的组成、代谢及其氧化和挥发对于猪肉风味的影响及其调控。