摘要
脂质对腊肉的独特风味有贡献，本研究主要调查了腊肉加工过程中脂肪分解和氧化的情况，结果表明：腊肉加工过程中酸价一直保持上升的趋势；过氧化值基本呈上升趋势，过氧化物不断积累，腌制后期24～43h和烘烤后期75～81h过氧化值有明显减少趋势，过氧化物分解为小分子的物质；TBA值除了在烘烤后期75～81h有明显下降，其它加工时期均呈上升趋势；羰基价除了在烘烤后期75～81h有明显下降，其它加工时期羰基价呈上升趋势。说明腊肉加工过程中脂肪发生了分解和氧化，有利于风味的形成。
Lipids contribute to the typical flavor of Chinese bacon. This study investigated the lipolysis and oxidation during the processing of Chinese bacon. The results indicated that acid value(AV) was observed to increase during the processing of Chinese bacon. There were apparent increasing trends in peroxide value(PV) and TBA value , PV and TBA value reached maximum at 84 hours and 75 hours respectively, the degree of oxidation of lipid was significant at 0~24 hours and 67~84 hours. Increasing of carbonyl compound value express that final oxidated substance from lipids was accumulated. This is benefit for development of flavor of Chinese bacon.
出处
《食品科技》
CAS
北大核心
2004年第1期42-44,52,共4页
Food Science and Technology
关键词
腊肉
脂解
氧化
风味
Chinese bacon
lipolysis
oxidation
flavor
