鲜味
肌苷酸
品味
机制(生物学)
生物
食品科学
肉鸡
风味
生物技术
生物化学
基因
核苷酸
认识论
哲学
作者
Zengwen Huang,Juan Zhang,Ye Gu,Zhen Cai,Xiaoran Feng,Chaoyun Yang,Guosheng Xin
标识
DOI:10.1080/10408398.2020.1833832
摘要
With the continuous improvements in human diet, there is an ever-increasing demand for high-quality chicken, so it is particularly important for poultry breeders to carry out the breeding of high-quality broilers in a timely fashion. Inosine monophosphate (IMP) is a flavor-enhancing substance, which plays a critical role in the umami taste of the muscle, making the content of IMP an important umami taste indicator. Currently, research on the deposition mechanism of IMP in chicken is not only necessary for chicken breeders to promote the production of high-quality meat and poultry but also to meet the human demand for chicken meat. In this paper, the research history of IMP, its structure and taste mechanisms, the pathway and influencing factors of de novo IMP synthesis, and the key genes regulating IMP synthesis and metabolism are briefly summarized. Our aim was to lay a theoretical foundation and provide scientific background and research directions for further research on high-quality broiler breeding.
科研通智能强力驱动
Strongly Powered by AbleSci AI