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| 干发酵香肠在成熟过程中的脂肪变化及其与芳香成分的关系 |
| 蔡华珍,马长伟,谢江碧,刘名省 |
安徽农业技术师范学院农产品加工系,凤阳,233100
中国农业大学食品学院,北京,100094 |
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| Lipid Changes and Their Relationships with Aromatic Component Formation during the Ripening Process of Dry Fermented Sausages |
| Cai Huazhen,Ma Changwei,Xie Jiangbi,Liu Mingseng |
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摘要 概述了干发酵香肠成熟过程中脂肪的变化及其与芳香成分的关系.干发酵香肠在成熟过程中脂肪发生降解,产生游离脂肪酸,脂肪的降解受到温度、pH值、盐分含量及成熟时间等因素的影响.游离脂肪酸本身及其氧化产物是干发酵香肠风味的主要构成成分.
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出版日期: 1999-12-25
发布日期: 2017-12-01
期的出版日期: 1999-12-25
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1999, Vol. 25 
