发酵香肠研究进展及展望

Fermented Sausage:Recent Progress and Prospects

发酵香肠分布广、产量大,是发酵肉制品的典型代表,且因其独特的风味深受人们喜爱。近些年来,安全、感官及健康品质的提升已成为发酵香肠研究的核心内容,而发酵剂、工艺改进以及低脂低盐化等是其品质提升的重要举措。本文主要就发酵香肠在功能性发酵剂、复配发酵剂、酶、新工艺技术、低脂低盐化策略等方面的研究进行概述,并对其未来研究进行展望,以期为发酵香肠研究提供一定的参考。

Fermented sausage is a typical representative of fermented meat products due to its widespread distributionand high output.The product is popular with consumers due to its unique flavor.In recent years,improving the safety,sensory quality and health benefits of fermented sausage has become the core of research,while starter culture,processingparameters improvement,and the development of low-fat and low-salt fermented sausage can provide important strategiesto improve the quality of fermented sausage.In this paper,we review recent studies focused on functional starter cultures,starter culture combinations,enzymes and new technologies in the production of fermented sausage and the development ofnew low-fat and low-salt products,and we also discuss the prospects for future research,which will provide a reference forresearch on fermented sausage.