食品科学 ›› 2011, Vol. 32 ›› Issue (3 ): 247-251.

• 专题论述 • 上一篇    下一篇

发酵肉制品研究现状及展望

李轻舟,王红育   

  1. 海军工程大学天津校区
  • 收稿日期:2010-08-06 修回日期:2010-12-31 出版日期:2011-02-15 发布日期:2011-01-13
  • 通讯作者: 王红育 E-mail:jiu_h@sina.com

Present Status and Prospects of Research on Fermented Meat Products

  • Received:2010-08-06 Revised:2010-12-31 Online:2011-02-15 Published:2011-01-13

摘要: 对发酵肉制品的概念、特点、历史、种类、加工工艺、发酵菌种等进行概述,并从发酵剂优化、工艺改进、安全性研究等方面概括发酵肉制品的研究进展,最后对我国发酵肉制品的发展进行展望。

关键词: 发酵肉制品, 微生物, 现状, 展望

Abstract: Definition, characteristics, history, types, processing technique, and microbes used of fermented meat products were introduced in this article. The research progress of fermented meat products is summarized in three parts including the optimization of starter culture, the improvement of processing technique, and the safety issues. Finally, future prospects of research on fermented meat products are also been proposed.

Key words: fermented meat products, microorganisms, status, prospect

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