发酵肉制品的研究进展

Research progress of fermented meat products

发酵肉制品作为一种传统肉制品,其营养丰富、风味独特。蛋白质和脂质的适度氧化对产品风味的形成至关重要,但其过度氧化也会带来不良影响,合适的工艺、配方、发酵剂等可有效缓解因过度氧化导致的产品品质劣变。介绍了发酵肉制品的分类与特点,发酵香肠生产工艺及发酵过程中各个营养素的变化,发酵剂的选择对产品品质至关重要,选择合适的原料及发酵剂,合理控制生产流程,是得到优质发酵肉制品的关键因素。

The fermented meat products were taken as the traditional meat products,and it had rich nutrients and special flavor.Proper oxidation of protein and lipid was critical to the flavor formation of product,but excessive oxidation could also bring adverse effects.Appropriate technology,formula and starter could effectively alleviate product quality deterioration caused by excessive oxidation.The classification and characteristics of fermented meat products were introduced.The production technology of fermented sausage,the change of each nutrient in the fermentation process and the choice of starter played an important role in the quality of product.Selecting suitable raw material and starter and controlling the production process reasonably were the key factors to obtain high quality fermented meat products.