摘要
在发酵肉制品中,氨基酸作为风味物质的前体物质,并与其他物质复合发挥抗氧化作用,并且可作为发色助剂影响肉制品的感官,通过阐述国内外发酵肉制品中的FAA的来源以及氨基酸在发酵肉制品中的作用,并进一步阐述风味物质的产生机理及如何控制发酵肉过量生物胺的产生,对更好的开发与应用发酵肉制品中的氨基酸有重要意义,并对我国未来发酵肉制品的发展提供理论依据。
Amino acids in fermented meat products, which have antioxidant effect with components combinating, are used as precursor of the flavor substances. They are also used as color auxiliary to influence the products color. Sources and the function of free amino acid in fermentedmeat products in home and aboardarereviewed, and the generating mechanism of flavor substances and amino acid chelate in fermented meat products and how to control the excessive production of biogenic amines is discussed. They have significant meaning on development and application of amino acid in the fermented meat products. Meanwhile, theoretical basis on the development of the future fermented meat products are provided.
出处
《食品工业》
北大核心
2015年第8期259-262,共4页
The Food Industry
基金
国家自然科学基金(31360393)
国家"十二五"科技支撑项目(2012BAD13B02)
内蒙古农业大学科技创新团队支持计划(NDTD2013-3)
关键词
发酵肉制品
氨基酸
风味物质
抗氧化
发色
fermented meat product
amino acid
flavor
antioxidant
colorant
