摘要
综述了西班牙、意大利、法国等干腌火腿工艺过程中蛋白质与脂质分解氧化及对干腌火腿风味形成的贡献,讨论了影响蛋白质与脂质分解及氧化的工艺因素及控制方法,旨在为我国金华火腿等的干腌火腿工艺现代化研究提供理论参考与方法指导。
Proteolysis,lipolysis&lipid oxidation as well as their contributions to the formation of flavor,volatile and nonvolatile aroma compounds during the processing of dry -cured ham in such countries as Spanish,Italy and France are summarized in this paper.The processing factors&controlling measures of proteolysis and lipolysis are discussed.This paper aims at modernizing the processing technique of Chinese dry -cured ham,such as the processing of Jinhua ham.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第12期103-105,共3页
Science and Technology of Food Industry
基金
国家863计划课题(2002AA248031)。
