肉制品发酵技术对肉品品质的调控及应用研究进展  

Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products

作　　者：龙正玉 邹金浩 杨怀谷[2] 任国谱[1] 曹清明[1] 唐道邦[2] LONG Zhengyu;ZOU Jinhao;YANG Huaigu;REN Guopu;CAO Qingming;TANG Daobang(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]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,广东广州510610

出　　处：《食品工业科技》2024年第3期354-362,共9页Science and Technology of Food Industry

基　　金：广东省现代农业产业技术体系创新团队(2022KJ114);2022年乡村振兴战略专项资金(第三批)资助;广东省农业科学院科技创新战略专项资金(高水平农科院建设);广东省现代畜牧业示范推广项目(2023)。

摘　　要：发酵是现代食品工业中一种重要的加工技术,可用于大规模生产发酵肉制品。本文探讨了发酵技术对肉制品品质的调控作用,从发酵剂的筛选与构建、发酵剂的接种策略、影响发酵的因素及工艺优化三个方面概述了发酵剂和发酵工艺在肉制品加工中的研究与应用现状,并讨论了发酵技术在我国肉制品产业应用中的发展趋势。总的来说,新型发酵技术的应用打破了传统肉类产业的局限性,未来可针对不同发酵肉制品品质需求特点,调整发酵工艺和策略,生产符合现代人们生活需要的营养、美味、安全和多样化的发酵肉制品。Fermentation is an important processing technology in the modern food industry,which can be used to produce fermented meat products on a large scale.This paper explores the role of fermentation technology in regulating the quality of meat products,and summarizes the current research and application of fermentation agents and fermentation processes in meat processing from three aspects:Screening and construction of fermentation agents,inoculation strategies of fermentation agents,factors affecting fermentation,and process optimization.It also discusses the development trend of fermentation technology in the application of meat products industry in China.Overall,the application of new fermentation technology will break the limitations of the traditional meat industry.In the future,people can adjust the fermentation processes and strategies for the demand characteristics of different fermented meat product qualities to produce nutritious,delicious,safe,and diverse fermented meat products that meet the needs of modern people’s life.

关 键 词：发酵技术 发酵剂 发酵肉制品 品质调控 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]