川味腊肉脂肪氧化控制研究进展  

Recent Progress in the Control of Fat Oxidation in Sichuan-Style Bacon

作　　者：苏燕[1] 陈雅韵 夏杨毅[1,2] 尚永彪[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《肉类研究》2014年第2期25-28,共4页Meat Research

基　　金：公益性行业(农业)科研专项(201303082-7);四川省科技支撑计划项目(12ZC2439)

摘　　要：拥有悠久的历史和文化背景的川味腊肉是我国优良传统肉制品代表之一,它具有色泽鲜艳、皮黄肉红、麻辣鲜香等特点。脂肪氧化是川味腊肉特征风味产生的主要途径,而过度的氧化又会产生令人不愉快的滋味和气味,使川味腊肉失去食用价值。本文阐述了肉制品脂肪氧化的机理和川味腊肉脂肪氧化的特点。综述了通过原料肉的选择、低温处理、隔氧控制、添加抗氧化剂等控制技术的应用从而控制川味腊肉脂肪氧化的研究进展。并对川味腊肉未来的发展进行了展望。Sichuan-style bacon with a long history and cultural background is a typical representative of the traditional Chinese meat products,which is characterized by bright color,red skin and yellow flesh,and spicy and hot taste.The characteristic flavor of Sichuan-style bacon is formed mainly through fat oxidation,which at excessive levels may give rise to an unpleasant taste and odor,so that causing loss of eating quality.This paper expounds the mechanism and characteristics of meat fat oxidation.Besides,we review the recent progress in the application of control strategies such as raw material selection,low temperature,low oxygen,addition of antioxidants.We also discuss future prospects of Sichuan-style bacon.

关 键 词：川味腊肉 脂肪氧化 控制技术 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]