| 烤肉中脂类氧化及抗氧化研究 |
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| 引用本文： | 张恬静. 烤肉中脂类氧化及抗氧化研究[J]. 肉类研究, 2008, 0(10) |
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| 作者姓名： | 张恬静 |
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| 作者单位： | 西南大学,食品学院,重庆,400716 |
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| 摘 要： | 肉类食品中脂类的氧化会产生许多不利的影响,如使食品风味发生变化以及产生有害人体健康的物质等。本文综述了烤肉中脂类的氧化,分析了影响脂类氧化的因素,并总结了抗氧化的方法。
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| 关 键 词： | 烤肉 脂肪氧化 抗氧化 |
Research on Barbecue Fats Oxidation and Oxidation Resistance |
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| ZHANG Tianjing. Research on Barbecue Fats Oxidation and Oxidation Resistance[J]. Meat Research, 2008, 0(10) |
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| Authors: | ZHANG Tianjing |
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| Affiliation: | ZHANG Tianjing (College of Food of Science; Southwest University; Chongqing 400716); |
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| Abstract: | The fats oxidation in meats food can have many disadvantageous influences, such as changes in the food flavor and produce harmful substances such as human health. This article summarized in the barbecue the fats oxidation, and analyzed the influence fats oxidation factor and the oxidation resistance method. |
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| Keywords: | barbecue fat oxidation oxidation resistance |
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