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发酵剂对发酵香肠风味物质形成机制的研究进展

刘英丽1,杨梓妍2,万真1,于青林1,曹雅婷3,蒋逸萱3,李洪岩2,刘洁2,王静1   

  1. 1. 北京工商大学食品学院
    2. 北京工商大学
    3. 北京工商大学食品与健康学院
  • 收稿日期:2020-10-12 修回日期:2021-05-06 出版日期:2021-06-15 发布日期:2021-06-28
  • 通讯作者: 王静 E-mail:wangjing@th.btbu.edu.cn
  • 基金资助:
    国家重点研发计划;北京优秀人才培养资助青年拔尖团队项目;北京市属高校高水平教师队伍建设支持计划

Research Progress on the effect of starter cultures on the formation mechanism of flavor compounds in fermented sausage

  • Received:2020-10-12 Revised:2021-05-06 Online:2021-06-15 Published:2021-06-28

摘要: 发酵香肠是指将搅碎的猪肉(或牛肉、羊肉等)、动物脂肪、盐、糖、发酵剂和香辛料等混合后灌进肠衣,经过微生物发酵而制成的香肠制品。因其具有独特的风味和较高的营养价值,深受国内外消费者的青睐。风味作为发酵香肠的重要品质属性之一,其形成与发展与发酵过程中微生物群落的代谢活动密切相关。本文对发酵香肠发酵、成熟过程中风味物质的形成和发展以及与微生物代谢相关的反应进行了概述,总结了几种主要微生物对发酵香肠风味品质的作用及影响机制,并对其未来研究进行展望,以期为发酵香肠风味品质的研究提供一定的参考。

关键词: 发酵香肠, 风味物质, 微生物发酵

Abstract: Fermented sausage refers to the sausage products made by mixing minced pork (or beef,mutton et al.), animal fat, salt, sugar, starter and spices into the casing and fermented by microorganisms. Because of its unique flavor and high nutritional value, it is favored by consumers at home and abroad. As one of the important quality properties of fermented sausage, the generation and development of flavor are closely related to the metabolic activities of the microbial community during fermentation. In this paper, the formation and development of flavor substances and reactions related to microbial metabolism during fermentation and maturation of fermented sausage were summarized. In this paper, the effect and mechanism of several main microorganisms on the flavor quality of fermented sausage were summarized, and their future research was prospected, so as to provide some reference for the research on the flavor quality of fermented sausage.

Key words: fermented sausage, flavor substance, microbial fermentation

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