摘要
肌苷酸具有显著鲜味呈味作用,是影响肉质风味的重要物质基础。本文综述了家禽肌苷酸的形成机理、代谢途径和影响因素的研究进展,以期为动物营养工作者在肉质风味方面的研究提供借鉴与参考。
Inosinc mophosphate is an important material basis for the flavor of meat, which has significant effect on umami taste. The formation mechanism, metabolic pathway and influencing factors of IMP content in poultry were reviewed in this paper in order to provide references for further researches on animal flavor quality.
作者
何宗亮
魏杨
杨硕
郗正林
伍冠锁
匡伟
姚远
王润之
HE Zong-liang;WEI Yang;YANG Shuo;XI Zheng-lin;WU Guan-suo;KUANG Wei;YAO Yuan;WANG Run-zhi(Nanjing Institute of Animal Husbandry and Poultry Science,Nanjing,210036,Jiangsu,China;Jiaozuo Animal Health Supervision Institute,Jiaozuo,454150,Henan,China;Nanjing Guihua Duck Group,Nanjing,211161,Jiangsu,China)
出处
《家禽科学》
2018年第9期55-58,共4页
Poultry Science
基金
国家水禽产业技术体系(CARS-43-32)
江苏省农业三新工程项目(SXGC[2017]018)
关键词
家禽
肌苷酸
影响因素
poultry
IMP
influential factors
