发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展  

Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds:An Update

作　　者：扈莹莹 巴音巴特·巴依尔塔 刘跃 徐宝才 HU Yingying;BAYINBATE·Bayierta;LIU Yue;XU Baocai(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《食品科学》2024年第22期322-328,共7页Food Science

基　　金：安徽省科技重大专项(2021d06050001);中央高校基本科研业务费专项(JZ2024HGQA0126)。

摘　　要：发酵肉制品是传统肉制品的代表,因其独特的风味、质地和营养价值深受消费者喜爱。传统发酵肉制品多通过自然发酵而成,不同发酵环境使发酵肉制品的风味不尽相同。微生物在发酵肉制品风味形成中扮演着关键角色,尤其是乳酸菌、葡萄球菌、酵母菌和霉菌等常见微生物,对风味形成至关重要。这些微生物可通过蛋白质水解、氨基酸和脂质代谢、脂肪酸及碳水化合物代谢等途径促进风味物质的形成。本文综述了发酵肉制品中挥发性风味物质的种类及形成机制,重点探讨了主要微生物(乳酸菌、葡萄球菌、酵母菌和霉菌)及其代谢途径,旨在为调控发酵肉制品的风味品质提供理论支持。Fermented meat products are a typical representative of traditional meat products,which are highly appreciated by consumers for their unique flavor,texture,and nutritional value.Traditional fermented meat products are often produced by natural fermentation,and different fermentation environments lead to variability in the flavor of fermented meat products.Microorganisms,especially common ones such as lactic acid bacteria,staphylococci,yeasts and molds,play a crucial role in the flavor formation of fermented meat products.Microorganisms in fermented meat products can promote the formation of flavor compounds through protein hydrolysis,amino acid and lipid metabolism,fatty acid metabolism,and carbohydrate metabolism.Herein,we review the types and formation mechanism of volatile flavor compounds in fermented meat products,focusing on the metabolic pathways of the major microorganisms(lactic acid bacteria,staphylococci,yeasts and molds)affecting the flavor formation of fermented meat products.Through this review,we hope to provide a theoretical basis for regulating the flavor properties of fermented meat products.

关 键 词：发酵肉制品 微生物 代谢途径 风味 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]