发酵肉制品中的特征风味与微生物之间的关系研究进展  

Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products

作　　者：张鹏 赵金山 臧金红[1,2] 彭传涛 ZHANG Peng;ZHAO Jinshan;ZANG Jinhong;PENG Chuantao(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Special Food Research Institute,Qingdao 266109,China;College of Animal Science and Technology,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛特种食品研究院,山东青岛266109 [3]青岛农业大学动物科技学院,山东青岛266109

出　　处：《食品工业科技》2024年第2期380-391,共12页Science and Technology of Food Industry

基　　金：国家自然科学基金青年基金(32202077)。

摘　　要：发酵肉制品是指在自然或者人工的控制条件下,以新鲜的肉类为原料,通过微生物或酶的发酵作用制成的一类产品。发酵肉制品中特征风味物质种类繁多,其中主要有酯类、醛类、醇类、酸类以及游离氨基酸等。由于消费者对发酵肉制品风味品质要求的提高,风味物质的控制已经成为提升发酵肉制品品质的关键指标之一。发酵肉制品中的部分微生物特别是乳酸菌、酵母菌和葡萄球菌促进了肉制品中碳水化合物、蛋白质和脂肪的分解,从而促进发酵肉制品独特风味的形成。本文详细介绍了国内外不同发酵肉制品中的主要风味物质、风味形成途径和检测方法,进一步归纳总结了能够产生这些风味物质的关键微生物以及产风味物质的微生物筛选方法,以期为后续发酵肉制品风味品质的提升提供参考。Fermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation.There are many kinds of characteristic flavor compounds in fermented meat products,which mainly include esters,aldehydes,alcohols,acids and free amino acids.Due to the improvement of consumers'requirements for flavor quality of fermented meat products,the control of flavor substances has become one of the key indicators to improve the quality of fermented meat products.Some microorganisms in fermented meat products,especially lactic acid bacteria,yeasts and staphylococci,promote the decomposition of carbohydrates,proteins and fats in meat products,so as to enhance the formation of unique flavors of fermented meat products.This article introduces in detail the main flavor substances,flavor formation ways and detection methods in different fermented meat products at home and abroad,further summarizes the key microorganisms that can produce these flavor compounds and the screening methods of flavor-producing strains,in order to provide reference for the subsequent improvement of flavor quality of fermented meat products.

关 键 词：发酵肉制品 特征风味物质 微生物 微生物筛选方法 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]