| 肉制品冷藏过程中热异味的产生及影响因素 |
| |
| 引用本文： | 黄业传,曾画艳. 肉制品冷藏过程中热异味的产生及影响因素[J]. 肉类研究, 2011, 25(8): 47-49 |
| |
| 作者姓名： | 黄业传 曾画艳 |
| |
| 作者单位： | 西南科技大学生命科学与工程学院,四川绵阳,621002 |
| |
| 摘 要： | 热异味(WOF)是肉制品在加热-冷藏-再热过程中由于肌内磷脂的自动氧化引起的,也是肉制品在贮藏过程中质量败坏的主要原因之一,为了更好地控制热异味的产生,综述了肉制品中热异味的产生原因、影响因素及控制措施。
|
| 关 键 词： | 肉制品 冷藏 热异味 |
Formation and Affecting Factors of Warmed-over Flavor in Meat Products during Cold Storage |
| |
| HUANG Ye-chuan , ZENG Hua-yan. Formation and Affecting Factors of Warmed-over Flavor in Meat Products during Cold Storage[J]. Meat Research, 2011, 25(8): 47-49 |
| |
| Authors: | HUANG Ye-chuan ZENG Hua-yan |
| |
| Affiliation: | (College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621002,China) |
| |
| Abstract: | Warmed-over flavor（WOF） arises from the auto-oxidation of intramuscular phospholipids in meat products during thermal processing,cold storage and then thermal processing again and is one of the main causes of quality deterioration during storage.WOF cannot be accepted by consumers and is easy to identify.In order to provide references for finding better control measures against the formation of WOF,the reasons and affecting factors of WOF formation are reviewed here.Moreover,some control measures are also proposed. |
| |
| Keywords: | meat product cold-storage warmed-over flavor |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
