发酵肉制品研究现状及展望  

Present Status and Prospects of Research on Fermented Meat Products

作　　者：李轻舟[1] 王红育[1] 

机构地区：[1]海军工程大学天津校区,天津300450

出　　处：《食品科学》2011年第3期247-251,共5页Food Science

摘　　要：对发酵肉制品的概念、特点、历史、种类、加工工艺、发酵菌种等进行概述,并从发酵剂优化、工艺改进、安全性研究等方面概括发酵肉制品的研究进展,最后对我国发酵肉制品的发展进行展望。Definition, characteristics, history, types, processing technique, and microbes used of fermented meat products were introduced in this article. The research progress of fermented meat products is summarized in three parts including the optimization of starter culture, the improvement of processing technique, and the safety issues. Finally, future prospects of research on fermented meat products are also been proposed.

关 键 词：发酵肉制品 微生物 现状 展望 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]