食品科学 ›› 0, Vol. ›› Issue (): 0-0.
• 专题论述 • 下一篇
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
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:
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。
中图分类号:
刘英丽 杨梓妍 万真 于青林 曹雅婷 蒋逸萱 李洪岩 刘洁 王静. 发酵剂对发酵香肠风味物质形成机制的研究进展[J]. 食品科学, 0, (): 0-0.
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