油炸肉制品风味的研究进展

Research Progress on the Flavor of Fried Meat Products

摘要:

油炸风味的产生是油炸肉制品流行的一个重要原因。与其他传统的热加工方式相比，油炸处理的传热传质机制较为复杂，并且挥发性化合物种类丰富（如醛、醇、酮、碳氢化合物、呋喃、吡嗪等），形成特有的油炸风味，对消费者有较强的吸引力。该研究通过综合文献研究，对脂肪氧化、美拉德反应以及两种反应产物之间的相互作用产生的油炸风味进行了论述，着重讨论了脂肪氧化和美拉德反应的形成途径和在油炸过程中挥发性化合物的形成，以及影响因素。除此之外，关注到油炸过程中形成的有害成分以及不良风味物质，例如杂环胺、多环芳烃等的形成及其控制措施。总体而言，充分了解油炸挥发物的化学来源，优化油炸风味以及开发不同的油炸方式来提高消费者对油炸肉制品的接受度以及提高食品质量和安全性具有重要意义。

Abstract:

The formation of fried flavor is an important reason for the popularity of fried meat products. Compared with the mechanisms of the other conventional thermal processing methods, the heat and mass transfer mechanism of frying is more complex. Many types of volatile compounds (e.g., aldehydes, alcohols, ketones, hydrocarbons, furans, and pyrazines) are involved in the formation of the unique fried flavors that strongly appeal to consumers. Through comprehensive literature research, this article discusses the fried flavor produced via lipid oxidation, Maillard reaction, and the interaction between both reaction products, focusing on the occurrence pathways of lipid oxidation and Maillard reaction, synthesis of volatile compounds during frying, and factors affecting these processes. In addition, attention is paid to the formation of harmful components and undesirable flavor substances during frying, such as heterocyclic amines and polycyclic aromatic hydrocarbons, and measures for their control are explored. Overall, it is vital to thoroughly understand the chemical sources of volatile components in fried food, optimize the fried flavor, develop different frying methods to improve consumer acceptance of fried meat products, and improve food quality and safety.