影响干腌火腿脂类变化的因素探讨

Study on the factors influencing the lipids changes of dry-cured ham

脂类对干腌火腿风味的影响很大。综述了干腌火腿脂类变化的影响因素,诸如原料肉的特征、脂酶的作用以及环境温度等,旨在为我国干腌肉制品加工提供一点服务。

Lipicls is very important for flavor and quality of dry- cured ham. In this article, influencing factors, such as characters of raw meat, lipase function, and surroundings temperature and so on, on lipids changes of dry- cured ham were summarized in order to give a reference of traditional Chinese dry-cured meat products.