食品科学 ›› 2020, Vol. 41 ›› Issue (9): 211-221.doi: 10.7506/spkx1002-6630-20190430-394

• 专题论述 • 上一篇    下一篇

霉菌奶酪中脂肪酸代谢及其对产品品质影响研究进展

栾滨羽,史海粟,李彦博,武俊瑞,乌日娜,陶冬冰,吴琛,岳喜庆   

  1. (1.沈阳农业大学食品学院,辽宁 沈阳 110866;2.辽宁省食品检验检测院,辽宁 沈阳 110015)
  • 出版日期:2020-05-15 发布日期:2020-05-15
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801567);辽宁省教育厅一般项目(LSNQN20124); 沈阳农业大学博士引进人才项目(880417040)

A Review of Free Fatty Acid Catabolism in Mold-Fermented Cheese and Its Effect on Product Quality

LUAN Binyu, SHI Haisu, LI Yanbo, WU Junrui, WU Rina, TAO Dongbing, WU Chen, YUE Xiqing   

  1. (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. Liaoning Institute for Food Control, Shenyang 110015, China)
  • Online:2020-05-15 Published:2020-05-15

摘要: 脂肪酸是霉菌奶酪中重要的风味物质,在奶酪成熟阶段会发生剧烈反应。本文围绕霉菌奶酪及其成熟过程中脂肪酸变化这一主题进行综述,首先介绍了各类霉菌奶酪的生产工艺流程和脂肪酸的营养功效,总结了霉菌奶酪成熟阶段脂肪酸变化途径,影响脂肪酸种类和含量的因素和提高霉菌奶酪中不饱和脂肪酸含量的方法,并对霉菌奶酪未来的发展方向进行了展望。

关键词: 霉菌奶酪, 脂肪酸, 不饱和脂肪酸

Abstract: Free fatty acids are important volatile flavor compounds in mold-fermented cheeses, which can react violently during cheese ripening. In this paper, free fatty acid catabolism during cheese ripening is reviewed. We firstly introduce the production process of various types of mold-fermented cheese and the nutritional properties of fatty acid in mold-fermented cheese. The transformation of fatty acids during the maturation process of mold-fermented cheese, the factors affecting the types and levels of fatty acids and currently available methods to increase the level of unsaturated fatty acids in mold-fermented cheese are also summarized. Finally, we discuss future development directions.

Key words: mold-fermented cheese, fatty acid, unsaturated fatty acid

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