中国食品添加剂Issue(3)：208-212,5.
广式腊肠、腊肉风味物质研究进展
Study progress on flavors of cantonese curing meat and sausage
摘要
Abstract
Cantonese lapmei is a kind of Chinese traditional flavor food. It was loved by consumers for its unique taste, beautiful shape, tender texture, rich in nutrition and easy cooking. Cantonese curing meat and sausage are two typical Cantonese lapmei. It has unique local taste characteristics. This paper reviews the source, types and the flavor substances of the sausage. It summarized the difference of Cantonese curing meat to Sichuan and Hunan curing meats on flavor characteristics. Then, the methods of keeping meat flavor substances were summarized at the end. The summaries shows that lipid oxidation is an important sources in forming the flavor; alcohols and esters are the main components of the aroma; GC - MS is the best method in testing aromas in Cantonese lapmei and anti - oxidation technology is very important in keeping flavors.关键词
广式腊肠/广式腊肉/风味物质/研究进展Key words
cantonese sausage/ cantonese meat/ flavor compound/ research progress分类
轻工纺织引用本文复制引用
白卫东,陈耀,刘丽微..广式腊肠、腊肉风味物质研究进展[J].中国食品添加剂,2012,(3):208-212,5.基金项目
广州市重大民生专项(2011YZ-00016) （2011YZ-00016）
省部产学研结合项目(2009B090200020). （2009B090200020）
