发酵肉制品中的危害因素及防控措施研究进展  

Research Progress on the Harmful Factors of Fermented Meat Products and Control Measures against Them

作　　者：谢庆超[1,2,3] 王子 李银辉 刘海泉 白莉[5] 王晔茹 赵勇 XIE Qingchao;WANG Zi;LI Yinhui;LIU Haiquan;BAI Li;WANG Yeru;ZHAO Yong(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai 201306,China;Laboratory of Food Quality and Safety Testing,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]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 [3]上海海洋大学食品质量安全检测实验室,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]国家食品安全风险评估中心,北京100022

出　　处：《食品科学》2023年第19期230-238,共9页Food Science

基　　金：国家自然科学基金面上项目(31972188);上海市科技兴农项目(沪农科创字(2021)第3-2号)。

摘　　要：发酵肉制品受制作工艺的影响,在加工、贮藏过程中易受污染,导致产品存在安全风险,危害人体健康。本文结合发酵肉制品中的危害因素和防控相关研究进展,系统阐述发酵肉制品中生物、化学、物理等危害因素,同时总结国内外对相关危害的生物、化学、物理方法的防控措施及机制。最后探讨目前防控研究中存在的问题,对后续发展研究进行展望,旨在为发酵肉制品研究提供理论基础。Under the influence of the production process,fermented meat products are easily contaminated during processing and storage,posing safety risks and causing harms to human health.In this paper,the biological,chemical,physical and other hazardous factors of fermented meat products and the biological,chemical and physical control measures against these factors as well as their underlying mechanisms are systematically reviewed.Finally,the problems currently existing in the prevention and control of the harmful factors and follow-up research directions are discussed.Hopefully this review will provide a theoretical basis for the research and development of fermented meat products.

关 键 词：发酵肉制品 防控机制 生物胺 亚硝胺 发酵剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]