于梓洇,吴冬蕊,孔佑梦,李玲玉,刘玲,沈昳潇

• 1:沈阳农业大学食品学院

摘要(Abstract)：

美拉德反应(MR)是一种广泛存在于肉类加工和肉制品储藏等领域的一种复杂反应。其反应底物、中间产物和反应途径的差异性可以使肉制品产生不同的风味物质，因此对于不同肉及肉制品风味的形成具有非常重要的意义。文章主要从MR途径、MR中氨基酸种类、脂类与MR中间产物的相互作用这3个方面对不同肉类风味形成的影响进行总结分析，通过其反应过程中所存在的差异以及产生的可以用于改善食品风味的物质，明确不同方面的MR参与肉制品加工过程中风味形成的机制，为应用MR提高和改善肉及肉制品的风味提供一定的参考。

关键词(KeyWords)： 美拉德反应;肉类;风味;Amadori重排;氨基酸

Abstract:

Keywords:

基金项目(Foundation): 辽宁省教育厅面上项目(LJKMZ20221061);; 沈阳农业大学本科教育教学研究项目(2022-160)

作者(Author): 于梓洇,吴冬蕊,孔佑梦,李玲玉,刘玲,沈昳潇

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