摘要
发酵是加工贮藏肉类的方法之一,是指微生物在特定条件下将有机物转化为代谢产物并释放能量的过程。发酵肉制品营养丰富、风味独特,深受消费者喜爱。早期自然发酵产品品质稳定性差,易引发安全问题;肉品发酵剂的使用能够提高肉制品的品质和安全性,极大缩短产品的生产周期。本文综述肉品发酵剂菌种的来源、种类及其研究现状,探究微生物对肉制品中碳水化合物、蛋白质、脂肪及生物胺的影响,展望肉品发酵剂的应用前景,为肉品发酵剂的研究应用提供理论参考。
Fermentation is a method for processing and preserving meat,which refers to the process where microorganisms convert organic matter into metabolic products while releasing energy under specific conditions.Fermented meat products,being rich in nutrients and having a unique flavor,enjoy high popularity among consumers.Early naturally fermented products had poor quality stability and were prone to safety issues.The use of meat fermentation agents can improve the quality and safety of meat products,and significantly reduce the production cycle.This article provides a comprehensive review of the sources,types,and current research status of meat fermentation agents,explores the impact of microorganisms on carbohydrates,proteins,fats,and biogenic amines in meat products,and gives an outlook on future prospects for the application of meat fermentation agents.It is thought that this review will provide theoretical references for the research and application of meat fermentation agents.
作者
杨淳淋
周辉
甄宗圆
李景军
YANG Chunin;ZHOU Hui;ZHEN Zongyuan;LI Jingjun(College of Food Engineering,Anhui Science and Technology University,Chuzhou 233100,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)
出处
《肉类研究》
北大核心
2024年第2期56-62,共7页
Meat Research
基金
安徽省重大科技专项(2021d0605001)。
关键词
发酵肉制品
发酵剂
研究进展
fermented meat products
starter cultures
progress
