发酵肉制品品质改善途径的研究进展

被引:10
作者
杜莎
谭雅
谢佳琦
黄晴
熊雄
王远亮
机构
[1] 湖南农业大学食品科技学院
基金
湖南省自然科学基金;
关键词
发酵肉制品; 发酵剂; 蛋白; 脂肪; 盐; 亚硝酸盐;
D O I
10.13386/j.issn1002-0306.2016.16.066
中图分类号
TS251.6 [熟肉制品];
学科分类号
083203 ;
摘要
发酵肉制品作为传统发酵食品,既有其营养、风味上的优点,也存在相关的微生物学与品质方面的问题,本文从改善发酵剂(构建混合发酵剂、筛选优良发酵剂)、改善蛋白组成、改善脂质含量和组成(脂肪替代、发酵降解)、降低Na Cl使用量、降低硝酸盐亚硝酸盐的使用量等方面进行了归纳总结,从脂肪处理、Na Cl的使用量以及降低硝酸盐的使用方面论述了发酵肉制品品质改善途径的现状。旨在为改善发酵肉制品品质提供一定的参考,推动肉品产业的发展。
引用
收藏
页码:374 / 378
页数:5
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