热反应肉味香精热稳定性研究

THERMAL STABILITY OF THERMAL PROCESSING MEAT FLAVOURS

通过对6种猪肉香精的成分及其应用的分析,研究了热反应肉味香精的总氮、总碳、氨基态氮、脂肪含量等对其在食品热加工过程中的香气域值、持香性、色香味等感官性状的影响.结果表明热反应肉味香精的热稳定性与其成分密切相关,热反应肉味香精的总氮含量、氨基氮含量、脂肪含量应作为评价热反应肉味香精品质的重要指标.

Six thermal processing meat flavours A, B, C, D, E and F were used in pork sausage, and the thermostability was analyzed. The influence of total nitrogen, total carbon, amino nitrogen and lipid content of the meat flavours on the organoleptic properties such as flavour intensity, flavour retention time and colourity of the sausages was studied. The study may be valuable for the understanding and the application of thermal processing meat flavours.