兔肉腥味物质的研究进展

近年来,兔肉以其特有的"四高四低"的优势,越来越受到消费者的认可和接受。但在兔肉产品加工中,兔肉本身的草腥味严重影响其风味质量,最大限度地去除草腥味对于兔肉产品风味的改善具有重大意义。本文综述了兔肉腥味物质的鉴定,中级醛类、胺类和呋喃衍生物可认为是兔肉腥味的重要成分;从品种、性别、肉的部位和生长阶段四个方面阐述对兔肉腥味物质的影响;并对其形成机制进行了系统概述,指出兔肉腥味并不是由性激素组分直接产生的,而是与脂氧合酶有着直接的联系;对其去腥方法如公兔去势、兔肉品种选择、香辛料掩盖和抑制脂氧合酶活性等进行了初步的探讨和展望,以期为兔肉产品在工业化生产中的腥味去除提供理论依据。

Research progress on rabbit meat flavor substances

In recent years, rabbit meat with its unique healthy advantages has been recognized and accepted by more and more consumers. In the course of rabbit meat processing, the flavor of the meat is seriously affected by grass flavor, therefore, it is of great significance to remove the grass flavor at maximum. The present study reviews the identification of chemicals that produces the 'fishy' smell, intermediate aldehydes, amines and furan derivatives can be considered to be an important component of grass flavor. And then, the impacts of rabbit species, sex, the part of meat and growth stage on the chemicals are discussed. That grass flavor is not sexual hormone component arising directly, but rather with the lipoxygenase. In addition, deodorization method, such as the emasculation of male rabbit, rabbit meat varieties selection, spices to cover up, and inhibition of lipoxygenase activity are previewed, in order to provide a theoretical basis for the removal of rabbit meat products in the industrial production of grass flavor.