| 鸡肉中脂肪酸的研究进展 |
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| 引用本文： | 姜琳琳,刘华贵,齐德生,徐淑芳,黄翠芳.鸡肉中脂肪酸的研究进展[J].肉类研究,2006,20(1):37-40. |
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| 作者姓名： | 姜琳琳 刘华贵 齐德生 徐淑芳 黄翠芳 |
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| 作者单位： | 北京市农林科学院畜牧兽医研究所,北京,100089%华中农业大学动物科技学院,武汉,430070%湖南农业大学动物科技学院,长沙,410000 |
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| 摘 要： | 由于人们更加注重鸡肉的营养价值和风味品质,因此鸡肉的风味品质研究已经成为畜牧业的热点问题,但同时也是一个难点.风味是由多种风味前体物经过一些基本的化学反应形成的.研究风味前体物是研究鸡肉风味的起点.本文重点综述了鸡肉中重要的风味前体物质-脂肪酸的研究进展.
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| 关 键 词： | 鸡肉 脂肪酸 研究进展 |
Review on Fatty Acid in Muscle Tissues of Chicken |
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| JIANG Linlin,LIU Huagui,QI Desheng,XU Shufang,HUANG Cuifang.Review on Fatty Acid in Muscle Tissues of Chicken[J].Meat Research,2006,20(1):37-40. |
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| Authors: | JIANG Linlin LIU Huagui QI Desheng XU Shufang HUANG Cuifang |
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| Affiliation: | 1.Research Institute of Animal Husbandry and Vaterinary Medicine Sciences, Beijing Academyof Agriculture and Forestry Sciences,Beijing 100089;2.Animal Science College, Huazhong Agricultural University,Wuhan 430070;3.Animal Science College, Hunan Agricultural University,Changsha 410000 |
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| Abstract: | Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry. The meat flavor is the reactionresult of a variety of the aroma precursors .The research on the aroma precursors is the starting pointof the flavor development. The article mainly overviews the research advance of aroma precursors-fatty acid in chicken meat. |
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| Keywords: | chicken meat fatty acid research advance |
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