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Outline
With the acceleration of modern life rhythms and the improvement of cold chain logistics systems, the proportion of frozen meat products in daily diets has increased significantly, and the stability of their quality has become a key focus of both consumers and the industry. This paper reviewed the interactions among texture, flavor and perception of frozen meat products during oral processing. First, this paper outlined the global consumption trends of frozen meat products and the necessity of freezing storage technologies, with a focus on highlighting the quality issues such as texture deterioration and flavor imbalance caused by long-term frozen storage. Second, it explored in detail the effects of frozen storage on the matrix of meat products, including the texture changes caused by myofibrillar protein denaturation and the oxidation or loss patterns of flavor substances. Subsequently, it conducted an in-depth analysis of the dynamic perception patterns of bolus texture, the dynamic release mechanisms of taste and aroma compounds, and their correlations with sensory perception during oral processing. Finally, it discussed the effects of individual differences on sensory experiences and proposes future research directions. By integrating dynamic sensory evaluation and instrumental analysis methods, this paper focused on dynamic interactions and cross-modal perception. The bionic oral model-based approach aims to provide a scientific basis for consumers to understand the formation mechanism of sensory experiences of frozen meat products, and simultaneously offer theoretical support for the optimization of frozen storage conditions and the development of personalized products in meat production.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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