广式腊肠

PF脱色血红蛋白酶解产物能够抑制广式腊肠中的脂质过氧化反应，但无明显剂量效应。

The decolorized of PF inhibited lipid peroxidation in Chinese Cantonese sausage , but the activity had no relation to the concentration .

广式腊肠作为广东三大传统特色食品之一，享誉国内外。

Chinese Cantonese sausage , one of the three distinctive traditional food in Guangdong , enjoys its fame from both home and abroad .

研究了VC和VE对广式腊肠过氧化值以及色泽的影响。

Effect of VC and VE on peroxide value and color of Cantonese sausage was studied .

广式腊肠生产加工中HACCP的应用研究

Application of HACCP in Cantonese Sausage Produce

广式腊肠风味物质成分的HS-GC-MS分析

Analysis of the Volatile Compounds of Cantonese Sausage by HS-GC-MS

结合同时蒸馏萃取和顶空固相微萃取法提取五种不同品牌广式腊肠的挥发性成分，并利用气相色谱-嗅闻（GC-O）技术对其进行感官嗅闻评价。

Volatile components of five brands of Cantonese sausage was extracted by SDE and SPME , then GC-O was used to evaluate them .

说明广式腊肠在未添加任何抗氧化剂的情况下，高温储藏25d以上已经不符合国家标准的要求。

The results showed that Cantonese style sausage under normal storage temperature for 25 d without treatment with any antioxidant had AV above the national standard .

广式腊肠以其独特的外观和风味而闻名遐迩。

Cantonese sausage is famous for its unique appearance and flavor .

广式腊肠烘烤过程中脂肪变化的研究

Studies on Lipid Changes of Chinese Sausages During the Oven-Drying

葡萄球菌和乳酸菌对广式腊肠风味的影响

The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor

加工过程中广式腊肠脂肪降解对风味的影响

Effect of lipids degradation on the flavor of Cantonese Sausages during processing

广式腊肠干燥及贮藏过程中主要理化特性的变化

Physicochemical properties changes of Chinese Guangdong sausage during drying process and storage

广式腊肠主要配料及烘烤工艺对酸价的影响

Effect of curing agents and roast parameters on acid value of Cantonese sausage

广式腊肠酸价影响因素的研究

The Factors Influencing Acid Value of Guangdong Style Sausage

广式腊肠加工过程中质构与色泽变化的研究

Study on the changes of texture and color of Cantonese sausage during processing

主要研究结果如下：1.建立广式腊肠挥发性成分的提取方法。

The main conclusions are as follows : 1 . Establishment for extracting method of volatile components of Cantonese sausage .

广式腊肠是我国大宗传统特色肉制品之一，以其独特的风味深受世界各地消费者的喜爱。

Cantonese sausage is a traditional Chinese meat product that is well accepted by consumers over the world due to its unique qualities .

最后，运用气相色谱嗅觉测量法对不同品牌广式腊肠的整体风味进行深入研究，鉴定出广式腊肠特征挥发性成分。

Finally , gas chromatography-olfactometry ( GC-O ) was used to further investigate the overall flavor components from different brand of Chinese Cantonese sausages .

结果显示，酯类和醇类化合物是烘烤过程中广式腊肠挥发性风味物质的主体成分；

The results showed that ester compounds were the most dominant ones responsible for Chinese Cantonese sausages volatile flavor , followed by alcohol compounds .

脂质水解和蛋白质降解是广式腊肠加工过程中两个最重要的生化变化，对最终产品的风味起着重要贡献。

Lipolysis and proteolysis constitute two of the most important biochemical mechanisms during the processing of Cantonese sausage with relevant consequences for the final sensory quality .

所以，广式腊肠在烘烤过程中脂肪不断氧化水解，且氧化程度逐渐加深，酯类化合物不断增加。

Hence , it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result , esters are continuously produced .

分析了加工过程中蛋白质的变化，结果表明：稳定广式腊肠蛋白质结构的作用力主要是氢键、疏水性相互作用和二硫键。

Dynamic evolvement of Cantonese sausage protein was estimated . The protein solubility determinations suggested that hydrogen bonds , hydrophobic interactions and disulfide bonds gave rise to a three-dimensional network structure of Cantonese sausage proteins .