1.College of the Food Science and Technology, Yunnan Agricultural University, Yunnan Kunming 650201;2.Exit Inspection and Quarantine Technology Center of Yunnan, Yunnan kunming 650228
Abstract：Lipids play an important role in the formation of ham flavour.which are main predecessor of flavour compounds.The main lipids are triglycerides and phospholipids which contribute more to ham flavour during curing, lipids mainly undergo hydrolysis and oxidation.This paper summarized the changes and change mechanisms of lipids during the ham process, discussed the role of these changes in the formation of ham flavour.
马华荣；黄启超；殷红；徐志强. 干腌火腿脂类的研究现状[J]. 肉类研究, 2009, 23(5): 6-10.
MA Huarong;HUANG Qichao;YIN Hong;XU Zhiqiang. Research on Lipids of Dry-cured Ham. Meat Research, 2009, 23(5): 6-10.
2009, Vol. 23 
