摘要
通过研究鸡脂肪酶解风味变化情况,寻找出其酶解程度对风味影响,确认酶解最佳工艺条件;通过美拉德反应比较了酶解与未酶解鸡脂肪对最终产品风味的影响程度。
In this article, the effects of enzymatic degration of chicken fat on flavor were studied through analyzing the flavor changes after the degration, and the best conditions for the degration were found out. In addition, the effluences of the enzymed chicken fat as a participant in Maillard-reaction on the flavor of final products were compared with that of the unenzymed one.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期272-274,共3页
Food Science
关键词
酶解
美拉德反应
鸡脂肪
风味
enzymatic
Maillard-reaction
chicken-fat
flavor
