内源脂肪酶系在腌腊肉制品加工中的作用规律研究进展  被引量:4

Research Progress in Role Pattern of Endogenous Lipase System in Dry-cured Meat Products

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作  者:张露娟[1,2] 王道营[2] 卞欢[1,2] 徐为民[2] 汪志君[1] 诸永志[2] 刘芳[2] 

机构地区:[1]扬州大学食品与工程学院,江苏扬州225009 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出  处:《江西农业学报》2010年第11期146-149,共4页Acta Agriculturae Jiangxi

基  金:国家自然科学基金资助项目(31071569);江苏省自然科学基金资助项目(BK2009329)

摘  要:从肉制品中脂类物质的组成与变化、内源脂肪酶系的分类与作用特点及其在加工过程中的活性变化等方面综述了内源脂肪酶系在腌腊肉制品加工中的作用规律。Lipids are important precursor of formation of flavor in dry-cured meat products.During the process of dry-curing,lipids mainly undergo hydrolysis and oxidation controlled by endogenous lipase system including lipases,esterase,phospholipases and lipoxygenase,and the flavor compounds were formed by further reactions.This paper summarized the compositions and change of lipids in meat products,the sorts and characteristics of endogenous lipase system and the change of their activity during the processing,and discussed the role pattern of endogenous lipase system during the processing of dry-cured meat products.

关 键 词:内源 脂肪 酶系 腌腊肉制品 加工中 作用规律 研究进展 MEAT Products Progress 作用特点 脂类物质 加工过程 活性变化 分类 

分 类 号:S[农业科学]

 

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