现代农业科技Issue(10)：329-330,332,3.
脂质在干腌火腿加工过程中的变化及其对风味的影响
Changes of Lipid During the Processing of Dry-cured Ham and Its Impact on Flavor
摘要
Abstract
Lipid is the main precursors of flavor substances in dry-cured ham, and plays an important role in the flavor forming of dry-cured ham. This paper described the major chemical changes of lipid in the dry-cured ham processing, such as hydrolysis and oxidation, analyzed its effect on the flavor of dry-cured ham,in order to provide a theoretical basis for improving the flavor and the processing technology of dry-cured ham.关键词
干腌火腿/脂质/氧化反应/水解反应/风味Key words
dry-cured ham/lipid/oxidation/hydrolysis/flavor分类
轻工纺织引用本文复制引用
张晓,张曦,赵成法,陈玉芹..脂质在干腌火腿加工过程中的变化及其对风味的影响[J].现代农业科技,2012,(10):329-330,332,3.基金项目
传统火腿工业化生产工艺、设备研发与产业化生产（2008LA016）. （）
