氧化猪脂-热反应制备猪肉香精研究Study on pork flavor preparation by oxidized lard combining with Maillard thermal reaction
谢建春,孙宝国,马洪亮,林庆斌
摘要(Abstract)：
以过氧化值、茴香胺值和酸值表征脂肪的氧化状态,采用控制氧化工艺,制备了不同氧化状态的猪脂样品。根据各氧化猪脂的热反应产物感官评价结果,分析比较了氧化猪脂的过氧化值、茴香胺值和酸值对热反应产物风味的影响。初步确定了氧化猪脂-热反应制备猪肉香精的氧化猪脂控制指标:过氧化值230~630 meq氧/kg脂肪,p-A.V.大于60,A.V.小于4.0 mg KOH/g脂肪。
关键词(KeyWords)： 猪脂;控制氧化;热反应;肉味香精;猪肉香精
基金项目(Foundation): 北京市自然科学基金项目;; 北京市教育委员会科技发展计划重点项目,项目编号KZ200310011005
作者(Author): 谢建春,孙宝国,马洪亮,林庆斌
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