发酵牛肉制品加工与保藏技术研究进展  

Progress in the Development of Processing and Preservation Technologies for Fermented Beef Products

作　　者：周亚军 张玉 李圣桡 陈艳 ZHOU Yajun;ZHANG Yu;LI Shengrao;CHEN Yan(College of Food Science and Engineering,Jilin University,Changchun 130062,China)

机构地区：[1]吉林大学食品科学与工程学院

出　　处：《肉类研究》2019年第6期49-54,共6页Meat Research

基　　金：吉林省省校共建研发项目(SXGJSF2017-6)

摘　　要：发酵肉制品风味独特、营养均衡,受到众多消费者的喜爱,是现代肉制品的研究热点之一。本文主要论述近年来发酵牛肉制品在发酵剂应用、发酵工艺、发酵特性、品质评价及保藏等方面的研究进展,提出国内发酵牛肉制品研发及生产方面存在的主要问题,并对我国发酵牛肉制品的开发前景作出展望。Fermented meat products have unique flavor and balanced nutrition, which are popular with many consumers. It is one of the research hotspots of modern meat products. In this paper, recent progress in the application of starter cultures in the production of fermented beef products and in studies on the fermentation process and characteristics, quality evaluation and preservation. The main problems existing in the research and development of fermented beef products in China are put out, and future prospects are discussed.

关 键 词：发酵 牛肉制品 研究现状 前景展望 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]