食品工业科技2024，Vol.45Issue(3)：354-362,9.DOI:10.13386/j.issn1002-0306.2023030075
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
摘要
Abstract
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Key words
fermentation technology/starter/fermented meat products/quality control分类
轻工业引用本文复制引用
龙正玉,邹金浩,杨怀谷,任国谱,曹清明,唐道邦..肉制品发酵技术对肉品品质的调控及应用研究进展[J].食品工业科技,2024,45(3):354-362,9.基金项目
广东省现代农业产业技术体系创新团队(2022KJ114) （2022KJ114）
2022年乡村振兴战略专项资金(第三批)资助 （第三批）
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) （高水平农科院建设）
广东省现代畜牧业示范推广项目(2023). （2023）
