张根生,潘雷,岳晓霞,徐旖梦

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

发酵肉制品具有独特的质地和风味,而风味是判断发酵肉制品优劣程度的重要指标之一。文章综述了发酵肉制品中风味物质形成机理,主要包括脂类物质水解氧化、蛋白质水解和碳水化合物的分解,并对发酵肉制品风味的主要影响因素进行了阐述,其中有原辅料、发酵工艺和发酵剂。

关键词(KeyWords)： 发酵肉制品;风味物质;形成机理;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,潘雷,岳晓霞,徐旖梦

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