摘要
天然香辛料是从植物中提取的具有增香调色、改善风味等功能的天然植物性产品,具有抗氧化、抑菌、抗癌等生物活性,可以提升肉类及其制品的品质。文章概述了天然香辛料的分类及作用,以及其在肉类及肉制品中的应用研究进展、存在的问题及今后的发展方向,旨在为天然香辛料在肉类及其制品中的应用提供参考依据。
Natural spices are natural plant products extracted from plants with the functions of increasing aroma and color,improving flavor and so on.They have antioxidant,antibacterial,anti-cancer and other biological activities,which can improve the quality of meat and its products.This paper summarizes the classification and function of natural spices,as well as its application research progress,existing problems and future development direction in meat and meat products,in order to provide reference for the application of natural spices in meat and meat products.
作者
韩磊
贾娟
HAN Lei;JIA Juan(Luohe College of Technology,Henan University of Technology,Luohe 462002,China;Luohe Vocational Technology College,Luohe 462002,China)
出处
《现代食品》
2025年第5期24-26,53,共4页
Modern Food
基金
河南省高等学校重点科研项目(22B550013)。
关键词
天然香辛料
抗氧化
抗菌
肉制品
应用
natural spices
antioxidation
antibacterial
meat products
applications
