肉品发酵剂及肉品发酵技术优化的研究现状  

Meat starter cultures and the research status of meat fermentation technology optimization

作　　者：蔡鲁峰 邓高毅 黄亚芳[1] 王远亮[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品与发酵工业》2014年第9期134-138,共5页Food and Fermentation Industries

基　　金：湖南省自然科学基金资助项目(11JJ4019);湖南农业产业技术体系加工岗位专家经费资助;湖南省研究生科创项目(CX2012B291);湖南农业大学校团委科创基金(2014099)

摘　　要：介绍了发酵肉制品概念、发展史及种类,对常用的肉品发酵微生物的种类及其作用进行了总结;同时从发酵剂、发酵条件的优化2个方面着手,对发酵肉制品未来研究方向进行了推测。Fermented meat products refers to meat products with special flavor, color and texture, and long shelf life produced from microbial fermentation under the natural or artificial control. They are preferred by consumers be- cause of their unique flavors and nutritional characteristics. This article simply introduced the fermented meat products and their history and types. Additionally, the commonly used microbial fermentation processes were classified. The bacteria, mould and yeast used in the production of fermented meat were summarized. This article mainly focused on the research progress on the optimization of fermentation starters and fermentation conditions for fermented meat prod- ucts at home and abroad. The fermented meat products in the future research direction were also speculated. Finally the future fermented meat production in our country was prospected. This review would inspire other researchers and show guidance function to the future development of fermented meat products.

关 键 词：发酵肉制品 发酵剂 条件优化 展望 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程] TQ920.6[轻工技术与工程—食品科学与工程]