译 名：
Recent Progress in the Control of Fat Oxidation in Sichuan-Style Bacon
作 者：
SU Yan;CHEN Ya-yun;XIA Yang-yi;SHANG Yong-biao;College of Food Science, Southwest University;Specialty Research Technology Center of Food Engineering in Chongqing;
关键词：
Sichuan-style bacon;;fat oxidation;;control technology
摘 要：
Sichuan-style bacon with a long history and cultural background is a typical representative of the traditional Chinese meat products, which is characterized by bright color, red skin and yellow flesh, and spicy and hot taste. The characteristic flavor of Sichuan-style bacon is formed mainly through fat oxidation, which at excessive levels may give rise to an unpleasant taste and odor, so that causing loss of eating quality. This paper expounds the mechanism and characteristics of meat fat oxidation. Besides, we review the recent progress in the application of control strategies such as raw material selection, low temperature, low oxygen, addition of antioxidants. We also discuss future prospects of Sichuan-style bacon.
