Meat broth tastes delicious and contains abundant nutrients. Besides, it can stimulate the secretion of digestive juice and improve appetite. Beginning with an overview of the nutritional components and their existing forms in meat broth, this paper focuses on the formation characteristics and roles of micro/nanoparticles and the formation process of the self-emulsifying system in meat broth. Meanwhile, the interactions among proteins, carbohydrates, fats, amino acids, and carbonyl compounds and their effects on the formation of meat broth flavor are clarified. In addition, the influence of processing methods on the flavor of meat broth and the methods to analyze and detect flavor substances in meat broth are reviewed. It is expected that this review will provide a theoretical basis for understanding the interaction mechanisms between key nutrient components and flavor regulation mechanism in Chinese traditional broth.

The dynamic migration of nutrients and the release of flavor molecules are important for the preparation of broth. Current research on broth focuses on its nutritional characteristics and flavor components. This paper interprets the migration patterns of key components such as protein, total sugar, fatty acid and nucleic acid in the cooking process of broth, and gives an overview of flavor adjustment depending on the dissolution of key components during the cooking of both. Moreover, it reviews the application of omics in studies on broth flavor. It is expected that this review will provide a theoretical basis for further research on the nutritional properties and flavor of broth.

Flavor is one of the most important sensory attributes for consumers to judge the quality and acceptability of meat, and its formation is a complex biochemical reaction process. Fat is an important tissue in muscle and a precursor for the formation of flavor substances. Its hydrolysis, thermal decomposition, oxidation and Maillard reactions produce aldehydes, ketones and alcohols contributing to the characteristic flavor of meat. From the perspective of animal fat, this article summarizes the effect of fatty acid composition on flavor regulation, and the mechanism by which fat participates in flavor formation. In addition, the factors influencing the contribution of fat to flavor formation are summarized from the perspectives of cooking methods, processing methods, maturation environment and the interaction between fat and other ingredients. It is expected that this review will provide a theoretical reference for regulating the flavor quality of meat products with animal fat.

Our aim was to study the effects of three different heating temperatures (95, 120 and 145 ℃ ) on the physicochemical properties and flavor of lard diacylglycerols (DAG). The Fourier transform infrared (FTIR) spectrum, melting and crystallization characteristics, crystal form, rheological properties, thermogravimetric properties, fatty acid composition and volatile components of DAG were determined. The results showed that the crystal form of DAG changed from β’- to β-type with increasing temperature. Infrared spectroscopy showed that heating changed the functional group distribution of DAG. The rheological and thermogravimetric analysis showed that the viscosity increased while the thermal stability decreased. The content of volatile flavor substances such as aldehydes and alcohols gradually increased with increasing temperature, and the content of unsaturated fatty acids increased first and then decreased. Different heating temperatures affected the physicochemical properties and flavor of DAG. The most suitable temperature for processing lard DAG was 120 ℃ .

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities. However, the problem related to the hydrolysis of proteins was the generation of the bitter taste. Recently, high hydrostatic pressure (HHP) treatment has attracted much interest and has been used in several studies on protein modif ication. Hence, the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments (0.1, 100, 200, and 300 MPa for 1–5 h at 50 ℃) on the emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate (SPIH). As observed, the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index (47.49 m²/g) and emulsifying stability index (92.98%), and it had higher antioxidant activities (44.77% DPPH free radical scavenging activity, 31.12% superoxide anion radical scavenging activity, and 61.50% copper ion chelating activity). At the same time, the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size. In addition, the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability. This study has a broad application prospect in developing food ingredients and healthy foods.