干燥方式对干制肉制品食用品质影响研究进展  

Research Progress on the Effects of Drying Methods on the Eating Quality of Dried Meat Products

作　　者：李雯 周宇 杜庆飞 方红美 陈从贵 LI Wen;ZHOU Yu;DU Qingfei;FANG Hongmei;CHEN Conggui(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China;Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province,Hefei 230601,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230601 [2]动物源食品绿色制造与资源挖掘安徽省重点实验室,安徽合肥230601

出　　处：《肉类研究》2025年第1期72-81,共10页Meat Research

基　　金：地方政府委托项目(W2022JSFW0649)。

摘　　要：传统干制肉制品主要经自然风晾干而成,历史悠久、风味独特,深受消费者喜爱,但也存在产品质量不稳定、易腐败变质等质量安全隐患。随着科技的进步,肉品的干燥技术不断发展,产品质量也持续改进。本文在归纳总结现有干燥方式对干制肉制品风味、色泽、质构、pH值等食用品质和感官品质影响研究的基础上,展望肉制品干燥方式的未来发展趋势和值得关注的研究领域,以期为提高干制肉制品干燥质量与加工效率、助力传统肉制品行业发展提供参考。Traditional dried meat products are mainly produced by natural air drying,with a long history and unique flavor,which are favored by consumers.However,there are potential quality problems and safety hazards in traditional dried meat products,such as poor product stability and easy deterioration.As science and technology develop,meat drying technology is constantly improving,and so is product quality.This paper summarizes recent research on the influence of existing drying methods on the eating and sensory qualities of dried meat products such as flavor,color,texture and pH,and gives an outlook on future trends in the development of drying methods for meat products and on noteworthy research areas.This review hopes to provide a reference for improving the drying quality and processing efficiency of dried meat products and for promoting the development of the traditional meat products industry.

关 键 词：干制肉制品 干燥方式 食用品质 发展趋势 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]