摘要
介绍宰后肉在成熟过程中风味的变化,分别阐述肌糖原、蛋白质、脂类、核苷酸等几类化合物对肉风味的贡献。生肉很少有香味,并且只具有一种类似血腥的味道,但在宰后肉成熟的过程中所产生的丰富的具有味觉属性的化合物,以及香味的前提物质和风味增强剂对肉的感官性质产生巨大影响。
This article mainly discuss the changes of meat flavor during maturation after slaughter, expatiating the contribution of muscle glycogen, protein, fat and nucleotide. Raw muscle seldom have fragrance, only having bloodiest flavor, but the compounds of gustative attribute which generate during postmortem aging and premise material of fragrance or flavor enhancers influence sense organ character of raw meat greatly.
出处
《食品科技》
CAS
北大核心
2008年第2期52-56,共5页
Food Science and Technology
关键词
肉
成熟
风味
肌糖原
蛋白质
脂肪
核苷酸
meat
aging
flavor
muscle glycogen
protein
fat
nucleotide
