摘要
综述了利用美拉德反应制备的肉味香精肉类香味的形成机理及生产工艺技术,并对不同类型肉制品用香精品评方法做了简要介绍,旨在为肉味香精的研发、生产及合理应用提供一定的指导。
Reaction mechanism of meat flavors formed in Maillard Reaction and production technology were summarized in this paper. In addition, evaluation methods of several different meat flavors were introduced, to provide some guidance for meat flavors research, production and application.
出处
《肉类工业》
2011年第12期39-42,共4页
Meat Industry
关键词
美拉德反应
肉味香精
品评方法
Maillard Reaction
meat flavors
evaluation method
