摘要
风干肠的脂肪氧化,造成其营养成分改变,维生素和必需氨基酸减少,感观质量和结构变化较大。采用新工艺生产的风干肠可有效地控制风干肠氧化过程,改善产品质量,延长货架期。
Beside generation of offensive flavor,oxidation occurred during processing of dried sausage also caused changes in products nutrient such as damage of vitamins and essential amino acids.By adopt -ing the new processing technology,oxidation can be controlled efficiently and thus products quality and shelf-life improved.
出处
《肉类研究》
2001年第3期23-24,共2页
Meat Research
关键词
风干肠
新工艺
氧化
关键控制点
dried sausage
new processing technology
oxidation
critical control point
