| 广式腊肠烘烤过程中脂肪变化的研究 |
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| 引用本文： | 蔡华珍,马长伟. 广式腊肠烘烤过程中脂肪变化的研究[J]. 食品科学, 2000, 21(4): 52-54 |
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| 作者姓名： | 蔡华珍 马长伟 |
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| 作者单位： | 1. 安徽农师院加工系,凤阳,213100
2. 中国农业大学食品学院,北京,100094 |
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| 基金项目： | 国家自然科学基金项目(39600103) |
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| 摘 要： | 研究了广式腊肠烘烤过程中的脂肪变化，发现烘烤过程中脂肪不断水解，脂肪氧化程度逐渐增加，其分解产物游离脂肪酸以及羰基化合物，对香肠的风味具有促进作用。
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| 关 键 词： | 广式腊肠 烘烤 脂肪变化 风味 |
Studies on Lipid Changes of Chinese Sausages During the Oven-Drying |
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| Cai Huazhen et al.. Studies on Lipid Changes of Chinese Sausages During the Oven-Drying[J]. Food Science, 2000, 21(4): 52-54 |
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| Authors: | Cai Huazhen et al. |
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| Affiliation: | Cai Huazhen et al. |
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| Abstract: | on Lipid Changes of Chinese Sausages During the Oven-DryingCai Huazhen(Department of Agricultural Product Processing, Anhui Agri-technological Teaching College, Fengyang, 233100)Ma changwei(College of Food Science, China Agricultural University, Beijing, 100094)Abstract Llipid changes of Chinese sausages during the oven-drying were studied in this paper. The lipolysis and lipid oxidation were found to occur in the course of oven-drying which gave rise to free fatty acids and carbonyl compounds that were in some degree responsible for sausage aroma. |
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| Keywords: | Chinese sausage Oven-drying Lipid change |
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