现代食品科技2012，Vol.28Issue(8)：1094-1097,4.
脂肪氧化控制技术在广式腊肠中应用的研究进展
Reviews of Application of Fat Oxidation Control Technology in the Cantonese Sausage Production
摘要
Abstract
Fat oxidation plays an important role in production in the cantonese sausage. Appropriate oxidation is the main way which the formation of characteristic flavors. But excessive oxidation is the important factor of metamorphism. This paper firstly discussed the mechanism of the sausage oxidation rancidity. Then fat antioxidation control technology was reviewed to improve the performance of the sausage antioxidation considering the production process control, antioxidant addition and packaging technology. The directions of fat oxidation control technology in Cantonese Style Sausage were also prospected.关键词
广式腊肠/脂肪氧化/控制技术Key words
cantonese style sausage/ fat oxidation/ control technology引用本文复制引用
曾晓房,鲁长海,陈耀,白卫东..脂肪氧化控制技术在广式腊肠中应用的研究进展[J].现代食品科技,2012,28(8):1094-1097,4.基金项目
广州市重大民生攻关项目(项目编号:2011YZ-00016) （项目编号:2011YZ-00016）
