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| Recent Advances in the Interaction Mechanisms between Key Nutrient Components and Their Regulatory Effects on the Flavor of Meat Broth |
| GUAN Haining, FENG Chunmei, TIAN Yanli, XU Xiaojun, LIU Dengyong, DIAO Xiaoqin |
| National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food and Technology, Bohai University, Jinzhou 121013, China |
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Abstract Meat broth tastes delicious and contains abundant nutrients. Besides, it can stimulate the secretion of digestive juice and improve appetite. Beginning with an overview of the nutritional components and their existing forms in meat broth, this paper focuses on the formation characteristics and roles of micro/nanoparticles and the formation process of the self-emulsifying system in meat broth. Meanwhile, the interactions among proteins, carbohydrates, fats, amino acids, and carbonyl compounds and their effects on the formation of meat broth flavor are clarified. In addition, the influence of processing methods on the flavor of meat broth and the methods to analyze and detect flavor substances in meat broth are reviewed. It is expected that this review will provide a theoretical basis for understanding the interaction mechanisms between key nutrient components and flavor regulation mechanism in Chinese traditional broth.
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HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang. Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork[J]. Meat Research, 2022, 36(9): 20-26. |
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2022, Vol. 36 
