摘要
文章综述了发酵肉制品风味物质的来源,影响风味形成的主要因素,风味物质的提取、鉴定技术及其应用,并对未来发酵肉制品在食品领域的发展及其风味物质的研究进行了展望。
The sources,main influencing factors,extraction methods,identification techniques and applications of flavor substances in fermented meat products were reviewed in this paper.Moreover,the development of future fermented meat products in food industry and the research of flavor substances have been prospected.
作者
卜宁霞
陈娟
李永琴
Bu Ningxia;Chen Juan;Li Yongqin(Ningxia Veterinary Drugs and Fodder Inspection Institute,Yinchuan,Ningxia 750011)
出处
《宁夏农林科技》
2020年第11期65-68,共4页
Journal of Ningxia Agriculture and Forestry Science and Technology
基金
宁夏回族自治区重点研发计划重大(重点)项目“畜禽产品质量安全评估与监控技术应用研究”(2018BBF02002)。
关键词
发酵肉制品
风味物质
提取技术
鉴定技术
进展
Fermented meat products
Flavor substances
Extraction technique
Identification technique
Progress
