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| Research on Lipids of Dry-cured Ham |
| MA Huarong;HUANG Qichao;YIN Hong;XU Zhiqiang |
| 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 |
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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.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2009, Vol. 23 
