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Flavor formation based on lipid in meat and meat products: A review
Open accessAbstract
Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. PRACTICAL APPLICATIONS: Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.
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Metadata
- Authors
- Fu, Y., Cao, S., Yang, L., & Li, Z.
- Venue
- Journal of Food Biochemistry
- Publisher
- Wiley
- Published
- 2022-10
- Volume
- 46
- Issue
- 12
- Pages
- e14439-e14439
- ISSN
- 0145-8884 (ISSN-L)
- 1745-4514
- OpenAlex
- W4299805908
- Cited by
- 319
- References
- 88
- FWCI
- 28.15
- Type
- journal article
- Language
- en
- Open access
- bronze
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