张根生,王军茹,岳晓霞,赵金娜

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

酱卤肉制品历史悠久,因其具有浓厚的香味、独特的风味和鲜亮的色泽,成为了深受我国居民喜爱的一种传统肉制品,近年来酱卤肉制品逐步转向工业化生产,关于酱卤肉制品的风味研究也越来越深入。文章综述了酱卤肉制品加工过程中通过美拉德反应、风味前体物质的反应机制和香辛料的添加形成的风味机理,及其在不同加工条件下风味的变化,为酱卤肉制品在工业化生产中的风味改善提供了理论基础。

关键词(KeyWords)： 酱卤肉制品;工艺条件;风味物质;变化规律

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省“百千万”工程科技重大专项(2019ZX07B03)

作者(Author): 张根生,王军茹,岳晓霞,赵金娜

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