牛脂氧化制备肉味香精的研究进展  

Research Development about Preparation of Meat Flavor by Tallow Oxidation

作　　者：彭秋菊[1] 孙宝国[1] 梁梦兰[1] 谢建春[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品科学》2005年第2期245-250,共6页Food Science

基　　金：北京市自然科学基金;北京市教育委员会科技发展计划联和项目(KZ200310011005)

摘　　要：综述了脂质氧化降解及其与Maillard反应之间的相互作用在生成不同肉类的特征香味中的重要作用;并对牛脂氧化产物成分进行了初步的统计,约有10类241种有机化合物,同时总结了主要氧化产物的形成机理;重点介绍了牛脂氧化制备肉味香精的工艺和牛脂氧化的条件。The importance of the degradation of lipids and the interactions of Maillard reactions with lipids in developing a species characteristic flavour of cooked meat was discussed. There have been 241 compounds of 11 categories found during the oxidation of tallow in the preliminary statistics. The proposed formation mechanisms of major components identified in oxidized tallow were summaried. The focal point was to introduce the technology of meat flavour developed from oxidized tallow and the conditions of oxidation about tallow.

关 键 词：牛脂 氧化 肉味香精 

分 类 号：TS202.3[轻工技术与工程—食品科学]