天然香辛料在肉制品绿色加工中的研究进展  

Research Progress of Natural Spices in Green Processing of Meat Products

作　　者：刘瑶瑶 邹宇晓[1] 郑雪君 穆利霞[1] 刘学铭[1] 庄沛锐 陈楚锐 宋昆 LIU Yao-yao;ZOU Yu-xiao;ZHENG Xue-jun;MU Li-xia;LIU Xue-ming;ZHUANG Pei-rui;CHEN Chu-rui;SONG Kun(Key Laboratory of Agricultural Product Processing in Guangdong Province,Key Laboratory of Functional Food,Ministry of Agriculture,Institute of Sericulture and Agricultural Products Processing,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;Guangdong Zhenmei Food Group Co.,Ltd.,Chaozhou 515637,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室,广州510610 [2]广东真美食品股份有限公司,广东潮州515637

出　　处：《中国调味品》2022年第7期215-220,共6页China Condiment

基　　金：“扬帆计划”引进创新创业团队项目(2016YT03H079);广东省重点领域研发计划项目(2020B020225005);广东省现代农业产业技术体系创新团队(2020KJ124);广东省农业科学院农业优势产业学科团队建设项目(202119TD)。

摘　　要：天然香辛料是一类源于植物的具有特殊香气和滋味的调味品,在肉制品加工产业中应用十分广泛。近年来大量研究发现天然香辛料不仅能赋予肉制品愉悦的风味,而且在肉制品加工和贮藏过程中表现出较好的功效特性,成为当今肉制品绿色加工中重要的食品添加剂。在查阅国内外相关文献的基础上,综述了天然香辛料的来源和分类、功能及其在肉制品中的应用和原则,以期为天然香辛料的开发利用提供理论参考。Natural spices are a kind of plant-derived condiment with special aroma and taste,which are widely used in the meat processing industry.In recent years,a large number of studies have found that natural spices can not only give meat products pleasant flavors,but also show better efficacy characteristics during the processing and storage of meat products,becoming important food additives in today's green processing of meat products.On the basis of consulting domestic and foreign related documents,the source,classification,functions,application and principles of natural spices in meat products are reviewed in this paper,in order to provide theoretical references for the development and utilization of natural spices.

关 键 词：天然香辛料 肉制品 绿色加工 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]