肉类香精研究进展  

The research development on meat flavoring

作　　者：谢颖[1] 陶宁萍[1] 王锡昌[1] 刘源[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《中国调味品》2009年第1期42-45,55,共5页China Condiment

基　　金：国家科技支撑计划(2006BAD05A03);上海市教委研创新项目(08YZ117);上海市重点学科建设项目(T1102)

摘　　要：肉类香精是经科学配方加工而成的具有肉类香气、香味的均匀混合物。在肉品加工中是必不可缺的一种调味料。肉制品的香味至始至终都是消费者是否选择肉制品的一个重要评判依据。当前,市场对肉类香精的需求不再局限于单一的风味,而是更趋向于多样化、复合方便化、高档化、营养保健化发展。因此,对肉类香精的了解和研究,有利于我们研发出更符合消费品市场的新型肉类香精。本文对肉类香精的研究历程、提取分析技术、制备工艺及其应用进行了概述,并探讨了肉类香精开发的热点。Meat flavoring is a kind of meat flavor compounds that is under scientific process and prescription It possess meaty flavour. It is a kind of necessary additives for meat process. The favor of meat products is an important index for products choosing all the time . Recently, the trend of market demands for meat flavouring is becoming diversification,convenience, luxurious and nutritional rather than single flavour. Consequently ,we should get the message and make a research on meat flavouring in order to develop a new meat flavouring which consistent with consumer goods market better. This text outline research process,extract and analytical techniques , preparative methods,application of meat flavoring, and exploer the hot spots of meat flavouring.

关 键 词：肉类香精 发展进程 制备方法 开发热点 

分 类 号：TS264.3[轻工技术与工程—发酵工程]