发酵肉制品的最新研究动态与前景展望  

Newest Research and Prospect of Fermented Meat Products

作　　者：王亚男[1] 马龙彪[1] 赵晶[1] 周亚军[1] 佟月英[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《农产品加工（下）》2012年第8期88-92,共5页Farm Products Processing

基　　金：吉林省科技发展计划现代农业重点项目(20110248)

摘　　要：重点论述了发酵肉制品的分类及特点、发酵剂菌种、风味特性、发酵中生物胺及发酵工艺特性的最新研究现状与动态,指出了我国发酵肉制品研发中存在的主要问题,并对发酵肉制品的发展前景进行了预测和展望,为高品质发酵肉制品的开发研究提供借鉴和参考。This article mainly introduces types of fermented meat products, characteristics, microorganism used for fermented and the flavor of fermented meat products. The newest researches of biogenic amine and processing technical characterstics are also summarized. The current issues of fermented meat products in our country are analyzed, the prospects of fermented meat products are discussed, which providing reference for the development and research of high quality fermented meat product.

关 键 词：发酵肉制品 研究动态 发展前景 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]