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頁籤選單縮合
題名 | Flavor Compounds of Chinese-Style Dry-Cured and Aged Hams=中式乾醃與熟成火腿的風味物質 |
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作者 | 周學明; | 書刊名 | 臺糖畜產 |
卷期 | 3:1 1997.06[民86.06] |
頁次 | 頁57-69 |
分類號 | 473.6 |
關鍵詞 | 風味; 熟成; 揮發性成分; Flavor; Aging process; Volatile compounds; |
語文 | 中文(Chinese);中文(Chinese) |
中文摘要 | 中式乾醃與熟成火腿是經由乾醃和長時間熟成等加工過程所製成,具有絕佳組織 和獨特風味的肉類產品。在熟成過程中,肌肉蛋白質的分解作用、梅納反應和脂肪氧化反應 等與火腿風味形成有關。而蛋白質、脂肪、腺核�穭T磷酸等的降解產物,例如游離胺基酸、 非蛋白質含氮物、游離脂肪酸與核��酸等,被認為是此種肉類產品很重要的風味物質或風味 前驅物。火腿風味的揮發性成分,可藉由動態頂隙分析法鑑定。 |
英文摘要 | Chinese-style dry-cured and aged ham has an excellent texture and a unique flavor produced through the processing techniques of dry curing and long postmortem aging. Many biochemical changes occur, such as the proteolysis of muscle proteins, Maillard reaction, and lipid oxidation, which contribute to the formation of ham flavor during the aging process. The degradation products of protein, fat, adenosine triphosphate were produced during aging of ham. These free amino acids, non-protein nitrogen, free fatty acids, and nucleotides were recognized as important in the formation of this product either as flavor compounds or flavor precursors. In addition, volatile compounds of ham flavor are identified by dynamic headspace analysis. |
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