摘要
发酵肉制品受制作工艺的影响,在加工、贮藏过程中易受污染,导致产品存在安全风险,危害人体健康。本文结合发酵肉制品中的危害因素和防控相关研究进展,系统阐述发酵肉制品中生物、化学、物理等危害因素,同时总结国内外对相关危害的生物、化学、物理方法的防控措施及机制。最后探讨目前防控研究中存在的问题,对后续发展研究进行展望,旨在为发酵肉制品研究提供理论基础。
Under the influence of the production process,fermented meat products are easily contaminated during processing and storage,posing safety risks and causing harms to human health.In this paper,the biological,chemical,physical and other hazardous factors of fermented meat products and the biological,chemical and physical control measures against these factors as well as their underlying mechanisms are systematically reviewed.Finally,the problems currently existing in the prevention and control of the harmful factors and follow-up research directions are discussed.Hopefully this review will provide a theoretical basis for the research and development of fermented meat products.
作者
谢庆超
王子
李银辉
刘海泉
白莉
王晔茹
赵勇
XIE Qingchao;WANG Zi;LI Yinhui;LIU Haiquan;BAI Li;WANG Yeru;ZHAO Yong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai 201306,China;Laboratory of Food Quality and Safety Testing,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第19期230-238,共9页
Food Science
基金
国家自然科学基金面上项目(31972188)
上海市科技兴农项目(沪农科创字(2021)第3-2号)。
关键词
发酵肉制品
防控机制
生物胺
亚硝胺
发酵剂
fermented meat products
prevention and control mechanisms
biogenic amines
nitrosamines
starter culture
