[关键词]
[摘要]
脂肪氧化在广式腊肠生产中具有重要作用，适当氧化是广式腊肠特征风味形成的主要途径，而过度氧化则是广式腊肠变质的重要因素。本论文首先阐述了广式腊肠中脂肪的氧化机理，再从生产过程控制、抗氧化剂的添加、包装技术等方面介绍了脂肪氧化控制技术在提高广式腊肠脂肪抗氧化性能的应用研究进展，最后对脂肪氧化控制技术在广式腊肠应用中的研究重点进行了展望。
[Key word]
[Abstract]
Fat oxidation plays an important role in production in the cantonese sausage. Appropriate oxidation is the main way which the formation of characteristic flavors. But excessive oxidation is the important factor of metamorphism. This paper firstly discussed the mechanism of the sausage oxidation rancidity. Then fat antioxidation control technology was reviewed to improve the performance of the sausage antioxidation considering the production process control, antioxidant addition and packaging technology. The directions of fat oxidation control technology in Cantonese Style Sausage were also prospected.
[中图分类号]
[基金项目]
广州市重大民生攻关项目(项目编号：2011YZ-00016)
