肉品风味的研究综述  

Study Summary of the Meat Flavor

作　　者：周洁[1] 王立[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《肉类研究》2003年第2期16-18,共3页Meat Research

摘　　要：肉是人类必需物质蛋白质、脂肪、维生素等的重要来源。本文简单介绍了肉品中所含有的风味物质的种类、风味物质的形成以及影响肉品风味的因素。Meat is the important resource of essential element for the demand of human being,such as protein,fat,vitamin. The categories of flavor element contained in meat and forming of flavor element as well as the factors to effect meat flavor are simply introduced in this article.

关 键 词：肉品 风味物质 种类 形成 影响因素 美拉德反应 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]