| 热反应肉味香精热稳定性研究 |
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| 引用本文： | 廖永红,陶庆,田崇华,丘显荣.热反应肉味香精热稳定性研究[J].北京工商大学学报(自然科学版),2005,23(3):1-5. |
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| 作者姓名： | 廖永红 陶庆 田崇华 丘显荣 |
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| 作者单位： | 1. 北京工商大学,化学与环境工程学院,北京,100037
2. 北京中融百鸣生物技术公司,北京,100081 |
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| 摘 要： | 通过对6种猪肉香精的成分及其应用的分析,研究了热反应肉味香精的总氮、总碳、氨基态氮、脂肪含量等对其在食品热加工过程中的香气域值、持香性、色香味等感官性状的影响.结果表明热反应肉味香精的热稳定性与其成分密切相关,热反应肉味香精的总氮含量、氨基氮含量、脂肪含量应作为评价热反应肉味香精品质的重要指标.
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| 关 键 词： | 热反应肉味香精 热稳定性 感官性状 |
| 文章编号： | 1671-1513(2005)03-0001-05 |
| 修稿时间： | 2005年1月13日 |
THERMAL STABILITY OF THERMAL PROCESSING MEAT FLAVOURS |
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| LIAO Yong-hong,Tao Qing,TIAN Chong-hua,QIU Xian-rong.THERMAL STABILITY OF THERMAL PROCESSING MEAT FLAVOURS[J].Journal of Beijing Technology and Business University:Natural Science Edition,2005,23(3):1-5. |
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| Authors: | LIAO Yong-hong Tao Qing TIAN Chong-hua QIU Xian-rong |
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| Abstract: | Six thermal processing meat flavours A, B, C, D, E and F were used in pork sausage, and the thermostability was analyzed. The influence of total nitrogen, total carbon, amino nitrogen and lipid content of the meat flavours on the organoleptic properties such as flavour intensity, flavour retention time and colourity of the sausages was studied. The study may be valuable for the understanding and the application of thermal processing meat flavours. |
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| Keywords: | thermal processing meat flavour thermostability organoleptic properties |
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