食品科学 ›› 2011, Vol. 32 ›› Issue (1 ): 246-250.doi: 10.7506/spkx1002-6630-201101059
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吴燕涛1，穆同娜1，李蓓2，孙婷1，曹宝森1
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WU Yan-tao1，MU Tong-na1，LI Bei2，SUN Ting1，CAO Bao-sen1
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摘要：
广式腊肠是我国一种传统腌腊肉制品，近年来，其质量安全问题越来越受到人们的关注，关于广式腊肠的相关研究也日益广泛和深入。本文对广式腊肠的质量特性、加工工艺、配方的改进以及加工过程中的生理生化变化规律及作用机理等研究进展进行综述，旨在为其今后的研究提供参考。
关键词: 广式腊肠, 脂肪水解, 蛋白质降解, 质构, 色泽, 风味物质, 微生物
Abstract:
Cantonese sausage is a traditional Chinese curing meat product in China. Extensive attention has been recently paid to its product quality. Therefore, Cantonese sausage has already gained in-depth investigation. The quality properties, preparation processing, formula improvement, physiological and biochemical change trend and mechanisms of Cantonese sausage are reviewed in this paper, which will provide a theoretical reference for the future research and development of Cantonese sausage.
Key words: Cantonese sausage, lipolysis, proteolysis, textural, color, flavor, microorganism
中图分类号:
TS251.65
吴燕涛，穆同娜，李蓓，孙婷，曹宝森. 我国广式腊肠研究进展[J]. 食品科学, 2011, 32(1 ): 246-250.
WU Yan-tao1，MU Tong-na1，LI Bei2，SUN Ting1，CAO Bao-sen1. Research Progress of Cantonese Sausage[J]. FOOD SCIENCE, 2011, 32(1 ): 246-250.
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