肉制品发酵剂的研究进展  

Research status on meat starter culture

作　　者：刘树立[1] 王春艳[1] 王华[2] 孟令军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]中国农业科学院柑橘研究所,重庆400712

出　　处：《中国调味品》2007年第4期31-37,共7页China Condiment

摘　　要：发酵剂以其具有独特的生理功能,被广泛应用于肉制品中。本文综述了肉制品发酵剂的起源,研究进展及常见的肉制品发酵剂,并对未来的研究作了展望。The meat starter culture is widely applied in the meatpacking because of its unique physiological function. This article summarized the origin, the research status and the ingestion situation in public as well as the primary meat starter culture. Besides, the prospect to the future research of the meat starter culture has been made in the paper.

关 键 词：肉制品发酵剂 研究进展 发酵肉制品 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]