广式腊肠风味机理及配方改进研究进展

Research Progress on Flavor Mechanism and Formula Improvement of Cantonese Sausage

广式腊肠作为岭南特色腌肉制品,在全国腊肉行业内具有举足轻重的地位。综述了广式腊肠特征风味的主要三大来源:乙醇及其衍生物、脂肪的降解与氧化、蛋白质的降解。同时,对近年来关于广式腊肠原料选取的改进、天然抗氧化剂的发现、亚硝酸盐的降低和菌种筛选等配方改进方面进行归纳总结。

As a pickled meat product with Lingnan characteristics,Cantonese sausage plays an important role in the Chinese meat industry. This paper reviewed the three main sources of the characteristic flavor of Cantonese sausage:ethanol and its derivatives,the degradation and oxidation of fat,degradation of proteins. At the same time,the improvement on the selection of raw materials,the discovery of natural antioxidants,the reduction of nitrite and the selection of bacteria were summarized in recent years.