食品与发酵工业2026，Vol.52Issue(2)：412-420,9.DOI:10.13995/j.cnki.11-1802/ts.043007
酸肉发酵过程中碳源代谢对其品质的影响研究进展
Recent advances in effects of carbon source metabolism on quality of sour meat during fermentation
摘要
Abstract
Sour meat is a traditional Chinese fermented meat product recognized for its distinctive flavor and long-standing cultural heritage.The types of carbon sources and their metabolic pathways play a critical role in the formation of flavor compounds and the overall improvement of product quality during fermentation.This review systematically summarizes the primary types and metabolic characteristics of carbon sources involved in sour meat fermentation and examines their effects on sensory attributes such as sourness,umami,and aroma,as well as nutritional value and microbiological safety.Carbon sources serve not only as essential energy substrates for fermentative microor-ganisms but also directly influence the synthesis and conversion of flavor precursors,thereby shaping the sensory profile of the final prod-uct.Although substantial progress has been made in understanding carbon source metabolism,significant challenges remain in optimizing carbon source combinations,improving flavor characteristics,and ensuring product safety.Future research should focus on elucidating the regulatory mechanisms of carbon metabolism,exploring interactions between carbon sources and microbial communities,and integrating traditional fermentation techniques with modern food technologies to support improvements in product quality,safety,and industrial scal-ability.关键词
酸肉/碳源代谢/发酵肉制品/品质控制/营养安全Key words
sour meat/carbon source metabolism/fermented meat products/quality control/nutritional quality and safety引用本文复制引用
陈群群,邓洋,杨珍珠,季原,杨剑婷..酸肉发酵过程中碳源代谢对其品质的影响研究进展[J].食品与发酵工业,2026,52(2):412-420,9.基金项目
湘西民族职业技术学院校级科学研究项目(K202405) （K202405）
全国餐饮职业教育教学指导委员会一般课题(CYHZW-YB2025076) （CYHZW-YB2025076）
湘西自治州一般性社科课题项目(ZSP2025039) （ZSP2025039）
湖南省职业院校教育教学改革研究项目(ZJGB2024582) （ZJGB2024582）
安徽省教育厅科研重点项目(2023AH051868) （2023AH051868）
安徽省高校优秀科研创新团队(2024AH010007) （2024AH010007）
