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中文摘要：
腌肉制品作为我国传统肉制品,因其独特风味而受到广大消费者喜爱,但是传统腌肉制品生产加工工艺相对落后,发展相对缓慢,有待进一步研究。腌肉制品风味形成机理,主要包括蛋白质降解作用、美拉德反应以及脂肪分解和脂质氧化反应等。组织蛋白酶作用于腌肉制品腌制、熏制以及成熟等过程中,促进蛋白质降解,在腌肉制品品质变化过程中发挥重要作用,尤其是组织蛋白酶B和L作用显著。了解组织蛋白酶对腌肉制品风味形成影响,实现对其品质调控,对促进我国腌肉制品工业化发展具有重要的现实意义。
英文摘要：
Bacon, as our traditional meat products, is loved by consumers because of its unique flavor. The production and processing technology of traditional bacon products is relatively backward, developed slowly, and needs further study. The flavor formation mechanism of bacon products includes protein degradation, maillard reaction, and lipolysis and lipid oxidation reaction. The cathepsin plays roles in salted, smoked and mature process of bacon products, pro- motes the degradation of proteins, plays an important role in the bacon product＇s quality changing process, especially cathepsin B and L .To acknowledge the influence of cathepsin on bacon products flavor formation and control products quality have important practical significance to promote the industrialized development of China＇s bacon products.
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