【摘要】 综述了脂质氧化降解及其与Maillard反应之间的相互作用在生成不同肉类的特征香味中的重要作用;并对牛脂氧化产物成分进行了初步的统计,约有10类241种有机化合物,同时总结了主要氧化产物的形成机理;重点介绍了牛脂氧化制备肉味香精的工艺和牛脂氧化的条件。更多还原

【Abstract】 The importance of the degradation of lipids and the interactions of Maillard reactions with lipids in developing a species characteristic flavour of cooked meat was discussed. There have been 241 compounds of 11 categories found during the oxidation of tallow in the preliminary statistics. The proposed formation mechanisms of major components identified in oxidized tallow were summaried. The focal point was to introduce the technology of meat flavour developed from oxidized tallow and the conditions of oxidation about tallow.更多还原