摘要
由于人们更加注重鸡肉的营养价值和风味品质,因此鸡肉的风味品质研究已经成为畜牧业的热点问题,但同时也是一个难点。风味是由多种风味前体物经过一些基本的化学反应形成的。研究风味前体物是研究鸡肉风味的起点。本文重点综述了鸡肉中重要的风味前体物质-脂肪酸的研究进展。
Because people focus on the nutritional value and research on the flavor is a hot but difficult point in the animal result of a variety of the aroma precursors .The research on of the flavor development. The article mainly overviews the fatty acid in chicken meat. the flavor quality of chicken meat, the husbandry. The meat flavor is the reaction the aroma precursors is the starting point research advance of aroma precursors-fatty acid in chicken meat.
出处
《肉类研究》
2006年第1期37-40,共4页
Meat Research
关键词
鸡肉
脂肪酸
研究进展
chicken meat
fatty acid
research advance
