Роль факторов, влияющих на формирование вкуса и аромата мясных изделий (Обзор, часть 2-я)

Актуальность. Представлена информация о формировании некоторых из органолептических характеристик мяса — вкусе и аромате. Понимание вкуса мяса крайне 
важно для улучшения его качества при производстве мяса и мясопродуктов, и его анализ должен проводиться на основе комплексных химических исследований для выявления различных факторов, влияющих на состав, формирование и развитие мяса. 

Методы. Поиск потенциально релевантных статей производили по ключевым словам в 
электронных базах на русском и иностранных языках.
Результаты. Приготовленное мясо содержит сложную смесь летучих соединений, по
лученных как из жирорастворимых, так и из водорастворимых компонентов. Они придают термически обработанному мясу вкусовые качества, а также характерные мясные 
ароматы, присущие любому приготовленному мясу.Инновационные технологии нетермической обработки (омический нагрев, ультразвук, высокое гидростатическое давление) мясных продуктов имеют хорошие перспективы для улучшения вкусо-ароматических качеств, сокращения времени обработки и сохранения продуктов с низким содержанием соли. Вкус мяса зависит от вида животного, пола, возраста, корма и способа обработки, и в этом отношении вкус является одним из репрезентативных показателей качества мяса.

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