摘要
发酵肉制品的风味主要来自三个方面:添加成分、非微生物参与产生的化合物和微生物的降解形成的风味物质。现已形成了很多风味化合物的仪器测量法,气谱/质谱联机、高效液相色谱和“电子鼻”都被应用到风味物质的测定上,挥发性化合物和非挥发性化合物都有其各自不同的测定方法。原料中的碳水化合物、蛋白质和脂肪通过酶反应和化学反应发生降解,形成了综合风味。围绕生产原料、发酵剂和生产条件展开,讨论了影响风味的因素。
There are three aspects contributing to flavor, first is spices, second is products from non - microorganism, last is the catabolic from microorganism. Flavor compounds of fermented meat products are numerous, and their origins are complex. Furthermore, a number of instrumental methods, such as gas chromatography mass spectrometry （GC/ MS）, high pressure liquid chromatography （HPLC） and electronic nose, have been developed for analyzing the flavor compounds. Volatile compounds and nonvolatile compounds have different analysing methods. Carbohydrate, protein and fat in raw materials are catabolized through chemical and enzymatic reactions, therefore, all these reactions form overall flavor. At last, three aspects included raw materials, microorganisms and processing were discussed for influencing flavour.
出处
《肉类工业》
2007年第4期32-35,共4页
Meat Industry
关键词
发酵肉制品
风味物质
分解作用
fermented meat products
flavour compounds
catabolism
