新型肉制品研究进展

Research Progress of Novel Meat Products

新型肉制品的开发及推广是目前很多企业研究的主要方向,它能代替传统肉制品给人们提供必需的营养物质,同时避免传统肉制品存在的不足,易被消费者重视。分别对国内外近五年内发酵类肉制品优良菌株的选择、辅助物质的添加及加工技术的应用,非发酵肉制品中低盐肉制品、低脂肉制品,降低盐、脂肪含量的方法及高新技术等进行了综述,为新型肉制品的发展改进提供参考。

At present,the exploitation and popularization of new meat products as a main direction isresearched by most enterprises. It can provide essential nutrients and avoids some disadvantages through takingplace of traditional meat products,so it＇s easier to attract consumers. This report sumed up the studies on thefermentation process of meat products, including the choice of culture, the addition of assistant material and theapplication of processing technologies. At the same time,this article summarized how to decrease the amount ofsalt and fat in non-fermented meat products and elaborated some advanced technologies involved to producethem. It is anticipated that this report can serve as a reference basis for future work.