磷脂对肉类风味的影响OA

Meat and meat products are important sources of animal protein in human diet,and their flavor significantly influences consumers'purchasing decisions.The formation of meat flavor involves a series of complex chemical reactions,primarily lipid oxidative degradation,Maillard reaction,and thermal degradation of thiamine.As a major component of cell membranes,phospholipids play a central role in cellular functions by maintaining cell morphology and stability and participating in key physiological processes such as cell growth,signal transduction,and apoptosis.Moreover,dysregulation of phospholipid metabolism is closely associated with various diseases,including obesity,diabetes,cardiovascular diseases,and Alzheimer's disease,rendering phospholipids potential biomarkers for disease diagnosis and monitoring.Simultaneously,phospholipids constitute a major lipid fraction within cells,are rich in polyunsaturated fatty acids,and serve as primary precursors of flavor compounds,thereby playing a crucial role in meat flavor development.This review systematically elucidates the classification and biosynthetic pathways of phospholipids,as well as their mechanisms in meat flavor formation,including the pathways through which oxidative degradation(hydrolysis,autoxidation,photo-oxidation,and enzymatic oxidation)generates key aroma compounds,the synergistic interactions between phospholipid oxidation products and Maillard reaction intermediates,their regulatory effects on meat aroma characteristics,and the functions of relevant regulatory genes.These findings provide an important theoretical foundation for a deeper understanding of the multifaceted roles and regulatory mechanisms of phospholipids,as well as for the precise control of meat processing technologies and targeted improvement of meat flavor.