传统腌腊肉制品中微生物多样性研究进展  

Advances in the Study of Microbial Diversity in Traditional Cured Meat Products

作　　者：王正莉 王卫[1] 陈林[1] 黄倩 白婷[1] 张佳敏[1] WANG Zheng-li;WANG Wei;CHEN Lin;HUANG Qian;BAI Ting;ZHANG Jia-min(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,Sichuan,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《食品研究与开发》2021年第8期202-206,共5页Food Research and Development

摘　　要：腊肠、腊肉和板鸭等是我国传统腌腊肉制品的典型代表。研究表明这些传统腌腊肉制品加工、贮藏过程中均有微生物存在和参与,并呈现多样性特征,主要的微生物菌群涉及乳酸菌、葡萄球菌、微球菌、酵母和霉菌等,这些微生物对腌腊肉制品的品质特性和感官特性会产生影响,且与产品质量和可贮性密切相关。因此研究腌腊肉制品中微生物多样性,对传统腌腊肉制品现代化加工中的品质和安全性提升有重要意义。该文对腊肉、腊肠、火腿、板鸭和腊鱼产品中的微生物多样性的研究进展进行概要综述。Sausage,bacon and pressed salted duck are the typical representatives of our traditional cured meat products.Studies have shown that microorganisms exist and participate in the processing and storage of these traditional cured meat products,and they are characterized by diversity. The main microbial flora involves lactobacillus,staphylococcus,micrococcus,yeast and mould,etc. These microorganisms have an impact on the quality and sensory characteristics of preserved meat products,and are closely related to the quality and storability of the products.Therefore,the study of microbial diversity in cured meat products was of great significance to the improvement of quality and safety in the modern processing of traditional cured meat products. The research on the microbial diversity of cured meat products such as bacon,sausage,pressed salted duck and preserved fish was reviewed.

关 键 词：腌腊肉制品 微生物 多样性 产品品质 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]