| 美拉德反应及其在肉类香味物质生产中的应用 |
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| 引用本文： | 孙方达,刘骞,孔保华.美拉德反应及其在肉类香味物质生产中的应用[J].包装与食品机械,2013(4):45-49. |
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| 作者姓名： | 孙方达 刘骞 孔保华 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030;东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 国家公益性行业(农业)科研专项(201303082-8)；黑龙江省高校科技成果产业化前期研发培育项目(1252CGZH25)；黑龙江省教育厅普通高等学校青年学术骨干支持计划项目 |
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| 摘 要： | 对美拉德反应的机理及影响因素、肉类香味物质的生成原理、美拉德反应在肉类香味物质中的应用进行了阐述,并对目前国内外肉类香味的生产现状和发展前景进行了全面的综述和展望,为美拉德反应在肉类香味物质生产中的应用奠定基础。
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| 关 键 词： | 美拉德反应 蛋白水解 肉类香味物质 芳香物质应用 |
Maillard Reaction and Its Application in the Production of Meat Flavor |
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| SUN Fang-da
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LIU Qian
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KONG Bao-hua.Maillard Reaction and Its Application in the Production of Meat Flavor[J].Packaging and Food Machinery,2013(4):45-49. |
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| Authors: | SUN Fang-da LIU Qian KONG Bao-hua |
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| Affiliation: | (College of Food Science, Northeast Agricuhural University, Harbin 150030, China) |
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| Abstract: | In this paper the principle of Maillard reaction, formation mechanism of meat flavor and the ap- plication of Maillard reaction in meat flavor were introduced. Also, the production status of domestic and for- eign meat flavor was reviewed and their development prospect was prospected. The article promotes the appli- cation of the Maillard reaction in meat flavor production. |
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| Keywords: | Maillard reaction proteolysis meat flavor production application of flavor production |
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