天然香辛料在肉制品加工中应用进展  

Application Progress of Natural Spices in Processing of Meat Products

作　　者：张根生[1] 徐桂杨 苏文文 韩冰[1] 费英敏[2] ZHANG Gen-sheng;XU Gui-yang;SU Wen-wen;HAN Bing;FEI Ying-min(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Heilongjiang Minzu College,Harbin 150066,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]黑龙江民族职业学院,哈尔滨150066

出　　处：《中国调味品》2024年第1期203-208,共6页China Condiment

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX07B03-3)。

摘　　要：天然香辛料是一种在肉制品加工过程中不可或缺的食品添加剂,它可以显著地提高肉制品的感官性能和理化性能,如改善风味、优化颜色、延长储存期等。文章对天然香辛料的分类、功效成分及作用进行了概括,并对其在肉制品中矫味增香、抑菌、抗氧化、调色及药理方面作用的研究进展及未来发展趋势进行了综述,以期为天然香辛料在肉制品加工中的研究和应用提供理论基础。Natural spices are a kind of indispensable food additive during the processing of meat products,which can significantly improve the sensory and physicochemical properties of meat products,such as improving flavor,optimizing color and extending storage life.In this paper,the classification,functional components and effects of natural spices are summarized,and the research progress of their effects in correcting taste and enhancing aroma,anti-bacteria,antioxidation,color adjustment,and pharmacology in meat products and the future development trends are reviewed,in order to provide a theoretical basis for the research and application of natural spices in the processing of meat products.

关 键 词：肉制品 天然香辛料 功效 应用进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]