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。
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.
出处
《肉类研究》
2011年第8期47-49,共3页
Meat Research
关键词
肉制品
冷藏
热异味
meat product
cold-storage
warmed-over flavor
