萨拉米发酵香肠保鲜技术研究进展  

Research Progress on Preservation Technology of Salami Fermented Sausage

作　　者：韩冰[1] 张天琪 姜晓涵 姬炆羽 张根生[1] HAN Bing;ZHANG Tian-qi;JIANG Xiao-han;JI Wen-yu;ZHANG Gen-sheng(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《中国调味品》2022年第4期212-215,共4页China Condiment

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX07B03)。

摘　　要：萨拉米发酵香肠因风味独特、食用方法多样而深受国内外消费者欢迎,但由于生产条件和贮藏环境的差异,萨拉米发酵香肠的保鲜问题成为近些年的关注热点。文章主要从萨拉米发酵香肠的添加剂、发酵剂、酶法防治和冷杀菌技术等方面对其保鲜的影响进行探讨,为品质好、安全性高及货架期长的萨拉米发酵香肠生产提供了参考。Salami fermented sausage is popular with consumers at home and abroad because of its unique flavor and various eating methods.However,due to the differences in production conditions and storage environment,the preservation of Salami fermented sausage has become a hot topic in recent years.In this paper,the effects of additives,starter,enzymatic method prevention and cold sterilization technology on the preservation of Salami fermented sausage are studied,which have provided references for the production of Salami fermented sausage with good quality,high safety and long shelf life.

关 键 词：萨拉米 发酵 香肠 杀菌 保鲜 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]