Flavor formation based on lipid in meat and meat products: A review
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Abstract
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…
Citation impact
259
total citations
- FWCI
- 28.32
- Percentile
- 100%
- References
- 163
Citations per year
Authors
4Topics & keywords
Topics
Keywords
- Food science
- Flavor
- Lipid oxidation
- Chemistry
- Cooked meat
- Business
- Biochemistry
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