中国食品学报2017，Vol.17Issue(9)：182-188,7.DOI:10.16429/j.1009-7848.2017.09.023
微生物发酵法在肉制品护色中的应用
Applying of Microbial Fermentation on Colorizing Cured Meat Products
摘要
Abstract
Much attention has been drawn to the safety of the nitrite which is added to the cured meat product as the traditional coloring agent,the research on he substitute for nitrite has increased.Microbial fermentation has been studied wildly as a kind of new-style method of coloring cured meat product.The species of the microbic,the coloring mechanism,research progress and the application of the microbial fermentation has been elaborated in this paper.The outlook of the application of the microbial fermentation on coloring cured meat product has been expected.关键词
微生物发酵/肉制品/发色/高铁肌红蛋白/亚硝基肌红蛋白Key words
microbial fermentation/cured meat product/coloring/Met-myoglobin/Mb-NO引用本文复制引用
刘英丽,毛慧佳,李福芳,王静,孙宝国..微生物发酵法在肉制品护色中的应用[J].中国食品学报,2017,17(9):182-188,7.基金项目
北京市教委一般项目(SQKM201610011004) （SQKM201610011004）
国家自然科学基金项目(31601564,31571940) （31601564,31571940）
科技创新服务能力建设-科研水平提高定额-食品特色项目(科研类)(19005757057) （科研类）
北京市教委科研类专项科技创新平台(19008001226) （19008001226）
北京市优秀人才培育资助青年拔尖团队项目 （）
