摘要
腌腊制品是我国经典传统肉制品之一,以其风味独特、腊香浓郁、保质期长而深受大众喜爱,但普遍存在质量不稳定、风味衰减、易于氧化酸败等问题,因此通过添加微生物发酵剂等技术提升产品的品质和安全性受到关注。微生物发酵剂对腌腊肉制品的影响涉及到产品感官品质、理化指标、风味物质、微生物特性、安全可贮性等方面,文章对其相关研究进展进行了概要综述。
Cured products are one of the classic traditional meat products in China,which are deeply loved by the public for their unique flavor,rich curing flavor and long shelf life.However,there are comon problems such as unstable quality,flavor attenuation,and being easy to oxidation and rancidity.Therefore,improving product quality and safety through the technologies such as adding microbial starter has received attention.The effects of microbial starter on cured meat products involve many aspects,such as product sensory quality,physicochemical indexes,flavor substances,microbial characteristics and safe storability.In this paper,the relevant research progress is reviewed.
作者
文瑜
杨思艺
张驰
王卫
吉莉莉
WEN Yu;YANG Si-yi;ZHANG Chi;WANG Wei;JI Li-li(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2023年第8期215-220,共6页
China Condiment
基金
四川省转移支付项目(传统腌腊肉制品优质化现代加工技术研究及产品开发)
国家现代农业产业技术体系四川生猪创新团队(scsztd-2023-08-07)
凉山州科技成果转化暨专利实施项目(21ZDYF0146)。
关键词
腌腊肉制品
微生物发酵剂
感官品质
理化指标
风味物质
微生物特性
安全可贮性
cured meat products
microbial starter
sensory quality
physicochemical indexes
flavor substances
microbial characteristics
safe storability
