摘要
风味物质是影响发酵肉制品品质的最重要因素。随着现代科技的发展,研究发酵肉制品的风味成为近年来肉制品研究领域的热点之一。文章综述了肉制品风味物质的来源、影响因素、提取、分离、鉴定技术及其应用和微生物对肉品发酵过程中风味物质的影响。
Flavor is one of the most significant factors influencing fermented meat products qu^ilities. With the development of modern technologies, investigating fermented meat products flavor have been one of hot points in the meat study field in recent years. In this paper, the flavor compound, the technologies of abstraction, separation and identification of the fermented formed in the fermented process and meat flavor products amt the technologies＇ applications, and the flavor matter its effects to the products was also reviewed.
出处
《饲料博览》
2013年第1期44-47,共4页
Feed Review
关键词
发酵肉制品
风味物质
进展
fermented meat products
flavor
advance
