肉类研究Issue(7)：16-19,4.DOI:10.7506/rlyj1001-8123-201507004
湘西烟熏火腿理化与挥发性成分分析
Analysis of Physicochemical and Volatile Components in Smoked Dry Ham from Western Hunan Province
摘要
Abstract
Quality characteristics of lean meat at different thickness of smoked dry ham from western Hunan province were investigated by measuring moisture, salt and volatile components. The results showed that 53 volatile compounds were identified from the smoked dry ham, including 29, 27 and 21 compounds at distances of 1, 2 and 3 cm away from the skin, respectively. The main volatile compounds included esters, alcohols, aldehydes, ketones, phenols and hydrocarbons.关键词
烟熏火腿/品质特性/挥发性成分Key words
smoked dry ham/quality characteristics/volatile compounds分类
医药卫生引用本文复制引用
钟昳茹,周辉,欧阳志芒,刘成国..湘西烟熏火腿理化与挥发性成分分析[J].肉类研究,2015,(7):16-19,4.基金项目
公益性行业（农业）科研专项 （）
