天然香辛料的功能特性及其在肉与肉制品中的应用研究现状  

The functional properties of natural spices and their application in meat and meat products:A review

作　　者：李芳[1] 李洪军[1,2] 李少博 贺稚非[1,2] LI Fang;LI Hongjun;LI Shaobo;HE Zhifei(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Centre of Regional Foods,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2020年第20期274-281,共8页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401503)。

摘　　要：天然香辛料作为一类重要的食品添加剂,对食品的感官特性和理化特性有着显著的改善作用,如增香增色、延长食品保质期等,已广泛应用于食品加工领域。该文综述了天然香辛料的调味、抗氧化、抑菌、抗癌等功能特性及其作用机制,概括了其在肉与肉制品中的应用现状,并对其未来发展前景进行展望,以期为天然香辛料的综合利用和肉与肉制品的品质改善提供理论支撑。As an important food additive,natural spices can significantly improve the sensory and physiochemical properties of food,including enhancing flavor and extending the shelf life.Therefore,natural spices have been widely applied in food processing.The functional properties(such as flavoring,antioxidative,antimicrobial,and anti-cancer effects)and function mechanism of natural spices were reviewed in the paper,and its application in meat and meat products was summarized.Its potential utilization and quality improvement of meat and meat products was explored.

关 键 词：天然香辛料 功能特性 肉与肉制品 应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS264.3[轻工技术与工程—食品科学与工程]