羊肉风味的研究  

Research in mutton flavor production mechanisms

作　　者：陈鑫炳 范素琴[2] 

机构地区：[1]青岛明月海藻集团有限公司,山东青岛266400 [2]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《肉类工业》2010年第9期36-39,共4页Meat Industry

摘　　要：介绍了有关肉风味形成的前驱性物质,概述肉味形成和Maillard反应、类脂类物质的热降解、氨基酸和肽的热降解以及糖类物质的降解反应的关系。并且着重介绍了产生羊肉风味的化学物质以及影响羊肉风味的因素。In this research,the precursors of meat flavor,the relationships among meat flavors production,Maillard reaction and heat degradation of lipids,amino acids,peptides as well as carbohydrates were summarized.In addition,the flavor compounds in bacon and their influential factors were given a major introduction.

关 键 词：肉类风味 羊肉风味 挥发性风味化合物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]