【摘要】 人们对肌内脂肪一直了解得很少,肌内脂肪的组成及水解程度会影响到产品的 最终风味特性。本文首先阐述了肌内脂肪的组成及其主要影响因素,随后讨论了肌肉中 脂肪的水解及其与氧化的关系,在结论中还指出了目前仍需要进一步研究的内容。更多还原

【Abstract】 Very little is known about intramuscular lipids in meat products . Both the composition and lipolysis of intramuscular lipids are important for the final flavor of meat products . In this paper, the first part is devoted to the composition of intramuscular lipids and their main factors of variation. The second and the third parts deal with lipid lipolysis and the relationship between lipolysis and oxidation. Future research is underlined in the conclusion.更多还原