发酵肉制品品质改善途径的研究进展  

Progress of improvement approach for fermented meat quality

作　　者：杜莎[1] 谭雅[1] 谢佳琦[1] 黄晴[1] 熊雄[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：《食品工业科技》2016年第16期374-378,共5页Science and Technology of Food Industry

基　　金：湖南省自然科学基金资助(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);湖南省战略新兴产业项目(2014GK1034)

摘　　要：发酵肉制品作为传统发酵食品,既有其营养、风味上的优点,也存在相关的微生物学与品质方面的问题,本文从改善发酵剂(构建混合发酵剂、筛选优良发酵剂)、改善蛋白组成、改善脂质含量和组成(脂肪替代、发酵降解)、降低Na Cl使用量、降低硝酸盐亚硝酸盐的使用量等方面进行了归纳总结,从脂肪处理、Na Cl的使用量以及降低硝酸盐的使用方面论述了发酵肉制品品质改善途径的现状。旨在为改善发酵肉制品品质提供一定的参考,推动肉品产业的发展。As a traditional food,fermented meat has not only its merits on nutrients and favor,but some defects on safety and quality.In this paper,the improvment of starter culture（ constructing culture blends and screening better strains）,the composition of protein,the lipid content and composition（ substitution of fat and fermented degredation） and the reduction of salt and nitrite addition in fermented meat were summarized,and development and tendency of improvement approach of fermented meat quality was also reviewed. Then some measures for improving the quality of fermented meat were given,that was benefit to promoting the development of meat industry.

关 键 词：发酵肉制品 发酵剂 蛋白 脂肪 盐 亚硝酸盐 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]