摘要
伴随着国家城市化进程和经济社会高速发展,方便、安全、营养、健康的风味食品市场得到了快速增长,促进了工业化肉制品基础科学和应用技术的研究。风味是肉制品市场接受度的重要指标之一,探究肉制品风味形成和维持机理是目前研究的热点。影响肉制品风味的因素涉及原料肉、辅料、加工工艺、包装杀菌以及贮运流通等多个关键环节。分析了加工工艺对肉制品风味的影响,对研发调控风味衰减应用技术和确保肉制品特色风味具有重要意义。
With the rapid development of national urbanization and the social economy,the demand for convenient,safe,nutritious,and healthy flavor foods has grown rapidly,which promotes the research of basic science and applied technology in industrialized meat products.Flavor is one of the important indicators of market acceptance of meat products.Exploring the mechanism of meat product flavor formation and maintenance is attracting much more attention from researchers.Many factors affect the flavor of meat products,including raw meat and its auxiliary materials,various processes of processing and modulation,packaging and sterilization,storage and transportation.The present article analyzes the effects of processing on the flavor of meat products,which promotes the research and development of applied techniques for regulating flavor attenuation and ensuring the characteristic flavor of meat products.
作者
赵志平
康峻
王卫
张佳敏
吉莉莉
白婷
ZHAO Zhiping;KANG Jun;WANG Wei;ZHANG Jiamin;JI Lili;BAI Ting(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106)
出处
《食品工业》
CAS
2021年第8期209-213,共5页
The Food Industry
基金
四川省科技计划重点研发项目(2019YFN0172)
四川省科技成果转化示范项目(2019ZYZF0055)
肉类加工四川省重点实验室开放基金项目(19R-15)。
关键词
肉制品
风味
加工工艺
杀菌工艺
meat product
flavor
processing
sterilization processing
package
