脂质在干腌火腿加工过程中的变化及其对风味的影响  

Changes of Lipid During the Processing of Dry-cured Ham and Its Impact on Flavor

作　　者：张晓[1] 张曦[1] 赵成法[1] 陈玉芹[1] 

机构地区：[1]云南农业大学,云南昆明650201

出　　处：《现代农业科技》2012年第10期329-330,332,共3页Modern Agricultural Science and Technology

基　　金：传统火腿工业化生产工艺;设备研发与产业化生产(2008LA016)

摘　　要：脂质是干腌火腿的风味前体物质,对干腌火腿风味的形成起到重要的作用。详细介绍脂质在干腌火腿加工过程中的主要化学变化,即水解反应、氧化反应,分析其对干腌火腿风味形成的影响,旨在为改善干腌火腿风味及其加工工艺提供理论基础。Lipid is the main precursors of flavor substances in dry-cured ham, and plays an important role in the flavor forming of dry-cured ham. This paper described the major chemical changes of lipid in the dry-cured ham processing, such as hydrolysis and oxidation, analyzed its effect on the flavor of dry-cured ham,in order to provide a theoretical basis for improving the flavor and the processing technology of dry-cured ham.

关 键 词：干腌火腿 脂质 氧化反应 水解反应 风味 

分 类 号：TS201.2[轻工技术与工程—食品科学]