We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Research progress on flavor formation mechanism and process regulation of prepared meat products.
- Authors
ZAN Bowen; WANG Wei; TANG Li; BAI Ting; ZHANG Jiamin
- Abstract
With the development of society and the change of life style, the market demand of prepared meat products has increased sharply. The flavor decay of prepared meat products has become a problem for product quality assurance in its conditioning, processing, storage and transportation, mainly involving lipid oxidation of aldehydes, alcohols, lipids, alkenes, ethers and ketones, Maillard reaction and thiamine degradation. Salting, saline injection, rolling, drying, boiling, frying and baking impacts on flavor decay in the conditioning process was the greatest. This paper summarized the influence mechanism of these processing technologies on the products and the research progress of the process regulation.
- Subjects
MEAT; FLAVOR; SALINE injections; MAILLARD reaction; PRODUCT quality; VITAMIN B1
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p307
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.038