火腿及灌肠类制品的功能活性研究与应用  

Study and Application of Functional Activity of Ham and Sausage Products

作　　者：郑荣美 胡萍 王晓宇[2] 张磊 吴文燕 魏涛涛 ZHENG Rongmei;HU Ping;WANG Xiaoyu;ZHANG Lei;WU Wenyan;WEI Taotao(School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China;School of Life Science,Guizhou University,Guiyang Guizhou 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品与发酵科技》2022年第6期115-120,共6页Food and Fermentation Science & Technology

基　　金：贵州省科技支撑计划项目(黔科合支撑[2021]004,黔科合支撑[2021]一般178,黔科合平台人才[2020]5004)。

摘　　要：火腿和灌肠制品是广受赞赏的肉制品,不仅具有良好的感官和质地特性,而且其独特的加工工艺使肉中蛋白质降解产生大量肽类活性物质,同时还存在具有不同作用和功能的微生物菌株,在人体健康中发挥重要的功能特性。本文对火腿和灌肠类肉制品的功能活性物质及应用等进行综述,以期为火腿及灌肠类制品的功能性应用前景提供理论参考。Ham and sausage products are widely appreciated meat products.They not only have good sensory and texture characteristics,but also their unique processing technology enables protein degradation in meat to produce a large number of peptide active substances.At the same time,there are microbial strains with different functions,which play an important role in human health.In this paper,the functional active substances and applications of ham and sausage meat products were reviewed,in order to provide theoretical reference for the functional application prospects of ham and sausage products.

关 键 词：火腿制品 灌肠制品 功能性 应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]