肉类研究Issue(10)：32-35,4.
肌肉细胞膜脂肪酸组成和变化难猪肉风味的影响
Influence of Muscle Membrane Fatty Acid Composition and Changes on Pork Flavor
摘要
Abstract
Fatty acids play a significant role in the formation of pork flavor and their oxidation is one of the main factors that influence pork flavor. As an intracellular membrane phospholipid composition change, the lipid peroxidantion of membrane phospholipids determines the formation of meat flavor. Therefore, pork muscle membrane phospholipids have a very important significance for the formation of meat flavor. This paper describes the influence of pork muscle membrane fatty acid composition, metabolism and oxidation on the formation of meat flavor.关键词
细胞膜/脂肪酸/猪肌肉/风味/影响Key words
membrane/fatty acid/muscle/meat flavor/influence分类
轻工纺织引用本文复制引用
王新洁,韩剑众,曲道峰..肌肉细胞膜脂肪酸组成和变化难猪肉风味的影响[J].肉类研究,2011,(10):32-35,4.基金项目
浙江工商大学研究生科技创新项目 （）
