烤肉加工与香气分析研究进展  

Research progress of processing and analyzing fragrance ingredient of roast meat products

作　　者：张恬静[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2009年第4期330-331,326,共3页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑项目(2007BAD51B06)

摘　　要：烤肉制品是一种新产品,它不同于一般肉制品而特有的色、香、味受到广大消费者的喜爱,在我国的肉品消费中呈现快速增长趋势。本文综述了烤肉加工的研究进展,包括烤肉的香气成分、烤肉加工新工艺以及烤肉制品生产中存在的问题。The barbecue product is one new product,it is different from the common meat product,and the unique color,smell and tastes are received by the general consumer＇s affection. It presents the swift growth tendency in our country＇ s meat product consumption.This article summarized the research progress of barbecue processing, including the barbecue fragrance ingredient,the new craft of the barbecue as well as the question which existed in the barbecue product production.

关 键 词：烤肉 香气成分 加工工艺 进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]