发酵微生物提升传统腌腊肉制品风味和安全性研究进展  

Research Progress on Fermentation Microorganism Promoting the Flavor and Safety of Traditional Cassava Products

作　　者：李晓燕 王卫[1] 张佳敏[1] 侯薄 付智星 LI Xiaoyan;WANG Wei;ZHANG Jiamin;HOU Bo;FU Zhixing(Meat Processing Key Lab of Sichuan Province, Chengdu University （Chengdu 610106)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品工业》2018年第5期275-279,共5页The Food Industry

基　　金：现代生物发酵提升传统肉制品质量和安全性技术引进集成(2015HH0061);肉鸭特色产品加工关键技术研究与应用(2014NZ0030-05);肉鸡现代产业链关键技术集成研究与产业化

摘　　要：腌腊肉制品是中国传统肉制品的典型代表,其历史悠久、风味独特、易于加工贮藏。但传统加工方式存在含盐量高,易氧化酸败,以及存在硝胺、生物胺、有害微生物等问题。在传统肉制品现代化研究中,发酵微生物提升其风味和安全性受到关注。研究表明,应用发酵微生物对改善产品感官和风味,提升氨基酸和挥发性脂肪酸含量有利,并且可有效抑制腐败和致病微生物的生长繁殖,提升产品安全性。以传统腊肉、腊肠、火腿、板鸭等产品为例,对发酵微生物提升中国传统腌腊肉制品的风味和安全性的研究进行了简要综述。Cured meat is a typical representative of Chinese traditional meat products,which has a long history,unique flavor and easy processing and storage.However,the traditional processing methods have high salt content,easy oxidation and spoilage,as well as the presence of amines,biogenic amines,harmful microorganisms and other problems.In the study of traditional meat products modernization,the fermentation microorganism improved its flavor and safety.The results show that the use of fermented microorganisms is beneficial to improve the sensory and flavor of products,enhance the content of amino acids and volatile fatty acids,and can effectively inhibit the growth and reproduction of spoilage and pathogenic microorganisms,and enhance product safety.In this paper,the traditional Chinese bacon,sausage,ham,salted duck and other products for example,the fermentation of microorganisms to enhance the traditional flavor and safety of cured meat products in the study of a summary.

关 键 词：发酵微生物 腌腊肉制品 风味 安全性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]