摘要
初步研究了肌内脂质参与形成板鸭风味的模拟体系。通过模拟体系中肌内脂质的去除与否或是否添加磷脂酶,比较风干(依据板鸭加工的风干条件)后腊香味的产生的强弱。结果表明,肌内脂质特别是磷脂对板鸭腊香味产生的作用很大。
Model system of intramuscular lipids induced flavor of dry-cured duck was preliminary studied. By choosing the method whether wiped off intramuscular lipids or added phospholipases, strong flavor and weak flavor were compared by air-drying （according to air-drying condition of dry-cured duck）. The results displayed the action of intramuscular lipids especially phospholipids induced flavor of dry-cured duck was great.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2009年第5期96-98,共3页
Journal of Northeast Agricultural University
基金
国家农业科技成果转化资金项目(2008GB2C100111)
关键词
板鸭
肌内脂质
风味
模拟体系
dry-cured duck
intramuscular lipids
flavor
model system
