摘要
干腌火腿是一种具有特殊风味的传统肉制品。通过分析特殊风味物质与感官分析之间的相关性,从而确定感观分析方法并重点介绍了感官评价在干腌火腿的质量控制以及研究过程中的应用。
Dry-cured ham is a kind of traditional meat product with special flavors.In this paper,based on analysis of relationship between special flavor compounds and sensory evaluation,sense analysis method was established and its applications in quality control and research process of dry-cured ham were emphatically introduced.
出处
《肉类工业》
2010年第11期43-46,共4页
Meat Industry
关键词
干腌火腿
风味
感官评定
应用
dry-cured ham
flavor
sensory evaluation
application
