干发酵香肠在成熟过程中的脂肪变化及其与芳香成分的关系

Lipid Changes and Their Relationships with Aromatic Component Formation during the Ripening Process of Dry Fermented Sausages

概述了干发酵香肠成熟过程中脂肪的变化及其与芳香成分的关系。干发酵香肠在成熟过程中脂肪发生降解,产生游离脂肪酸,脂肪的降解受到温度、pH值、盐分含量及成熟时间等因素的影响。游离脂肪酸本身及其氧化产物是干发酵香肠风味的主要构成成分。

Research advances on lipid changes as well as their relationships with aromatic component formation during the ripening process of dry fermented sausages is summarized in this article. Lipolysis occurred during the ripening, which gives rise to free fatty acids. The lipolysis is affected by pH value, temperature, salt concentration and ripening time. Free fatty acids produced during the ripening as well as their oxidation products contributed in a large degree to the formation of aromatic components of dry fermented sausages.