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| 内蒙香猪肉质营养及风味前体物质的分析 | |
| 引用本文： | 鲁绯,孙君社,冯书堂,郭红. 内蒙香猪肉质营养及风味前体物质的分析[J]. 食品科学, 2002, 23(5): 124-126 |
| 作者姓名： | 鲁绯 孙君社 冯书堂 郭红 |
| 作者单位： | 1. 中国农业大学,100083 2. 中国农科院畜牧所 3. 内蒙古太平农业高科技有限公司 |
| 摘 要： | 以市场猪肉为对照,对内蒙香猪肉质的营养性及重要风味前体物质进行了比较分析,研究表明:作为人类优质蛋白质的来源,内蒙香猪肉质具有较高的营养价值:其肉质中风味前体物质含量丰富,预示着加工后的可以获得风味优美的肉制品,为香猪肉质的开发利用提供了理论依据。 |
| 关 键 词： | 内蒙香猪 营养性 风味前体质 |
Study on Nutrition and Flavor Precursor of Inner Mongolia Xiang Pig |
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| Lu Fei et al.. Study on Nutrition and Flavor Precursor of Inner Mongolia Xiang Pig[J]. Food Science, 2002, 23(5): 124-126 | |
| Authors: | Lu Fei et al. |
| Affiliation: | Lu Fei et al. |
| Abstract: | Compared with market meat ,the paper studied pork nutrition and important flavor precursor of Mongolia Xiang pig.The resulte showed that as an important protein source the pork was charactersitcally of high nutrition and of rich flavor precursor would make cooked products delicious.This study would provide some useful information for later development of flavorpig. |
| Keywords: | Mongolia Xiang Pig Nutrition Flavor precursor |
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