即食发酵肉制品熟化机制研究进展  

Recent Progress in the Ripening Mechanism of Ready-to-Eat Fermented Meat Products

作　　者：李银辉 王晔茹 孟媛媛 赵伟 檀利军 刘海泉[1,3,4] 谢庆超 赵勇[1,3,5] LI Yinhui;WANG Yeru;MENG Yuanyuan;ZHAO Wei;TAN Lijun;LIU Haiquan;XIE Qingchao;ZHAO Yong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Product on Storage and Preservation(Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Laboratory of Food Quality and Safety Testing,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]国家食品安全风险评估中心,北京100022 [3]农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306 [4]上海水产品加工及贮藏工程技术研究中心,上海201306 [5]上海海洋大学食品质量安全检测实验室,上海201306

出　　处：《食品科学》2022年第9期337-345,共9页Food Science

基　　金：上海市科技兴农项目(沪农科创字(2021)第3-2号)。

摘　　要：即食发酵肉制品有着悠久的加工制作历史,因其营养丰富且具有独特的色泽和风味而深受消费者欢迎。迄今为止,未见即食发酵肉制品的熟化过程及其机制的全面综述。本文结合了近年来即食发酵肉制品相关研究进展,系统地阐述了其熟化过程中理化性质的变化,包括蛋白质和脂质的水解氧化、风味物质的形成以及质构的变化等。同时也总结了影响熟化的因素及其作用机制,包括酶的水解、发酵剂的抗氧化等以及腌制剂的呈味和增色的作用机制。最后讨论了现今研究存在的不足,并对未来的研究方向进行了展望,旨在为即食发酵肉制品的深入研究和发展提供理论依据。The processing of ready-to-eat fermented meat products has a long history,which are popular with consumers because of their plentiful nutrients and unique color and flavor.There is not yet a comprehensive review on the ripening process and mechanism of these products.Beginning with a review of the recent research on ready-to-eat fermented meat products,this paper presents a systematic summary of the physical and chemical changes during the ripening process of ready-to-eat fermented meat products,including the hydrolysis and oxidation of proteins and lipids,the formation of flavor substances,and texture changes.Furthermore,this paper discusses the factors that affect the ripening of ready-to-eat fermented meat products including enzymatic hydrolysis,the antioxidant effect of starter cultures and the flavor and color enhancement mechanism of curing agents.Finally,the shortcomings of the current research and future research directions are discussed.The aim of this review is to provide a theoretical basis for the in-depth research and development of ready-to-eat fermented meat products.

关 键 词：即食发酵肉制品 熟化 熟化机制 内源酶 发酵剂 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]