摘要
风味是评价羊肉品质的重要因素之一,而添加天然香辛料能够有效增强烹调过程中羊肉的风味物质,特别是具有改善羊肉膻味的作用。文章主要就天然香辛料对烹调过程中羊肉香味、滋味和膻味物质的影响进行综述,以期为提升羊肉制品风味品质提供理论依据。
Flavor is one of the important factors to evaluate the quality of mutton.The addition of natural spices effectively enhances the flavor compounds of mutton during cooking.In particular,it improves the species-related flavors of mutton.In this paper,the effect of natural spices on the aroma,taste and odor of mutton during cooking was reviewed to provide theoretical basis for improving the flavor quality of mutton products.
作者
刘磊
李娟
刘瑜
李通
辜雪冬
LIU Lei;LI Juan;LIU Yu;LI Tong;GU Xuedong(Food Science College,Tibet Agriculture&Animal Husbandry University,The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources,Nyingchi Tibet,860000;College of Leisure and Tourism,Chengdu Agricultural College,Chengdu Sichuan,611130;Quality and Safety Inspection and Testing Center for Agriculture and Animal Products of Tibet Autonomous Region,Lhasa Tibet,850013,China)
出处
《高原农业》
2023年第5期555-559,共5页
Journal of Plateau Agriculture
基金
西藏自治区重大科技专项(XZ202201ZD0001N),项目名称:西藏特色食品资源高值化利用关键技术研发与应用示范。
关键词
天然香辛料
羊肉
香味
滋味
膻味
natural spices
mutton
aroma
taste
species-related flavors