发酵牛肉制品加工与保藏技术研究进展
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摘要
发酵肉制品风味独特、营养均衡,受到众多消费者的喜爱,是现代肉制品的研究热点之一。本文主要论述近年来发酵牛肉制品在发酵剂应用、发酵工艺、发酵特性、品质评价及保藏等方面的研究进展,提出国内发酵牛肉制品研发及生产方面存在的主要问题,并对我国发酵牛肉制品的开发前景作出展望。
Fermented meat products have unique flavor and balanced nutrition, which are popular with many consumers. It is one of the research hotspots of modern meat products. In this paper, recent progress in the application of starter cultures in the production of fermented beef products and in studies on the fermentation process and characteristics, quality evaluation and preservation. The main problems existing in the research and development of fermented beef products in China are put out, and future prospects are discussed.
Fermented meat products have unique flavor and balanced nutrition, which are popular with many consumers. It is one of the research hotspots of modern meat products. In this paper, recent progress in the application of starter cultures in the production of fermented beef products and in studies on the fermentation process and characteristics, quality evaluation and preservation. The main problems existing in the research and development of fermented beef products in China are put out, and future prospects are discussed.
引文
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[11]夏秀芳,张金铎,孔保华,等.木糖葡萄球菌添加量对发酵牛肉串品质特性的影响[J].食品科学,2013,34(7):47-50.
[12]郭瑞,朱效兵,石晶红,等.植物乳杆菌发酵风干牛肉干工艺条件的研究[J].食品研究与开发,2015,36(24):108-110.DOI:10.3969/j.issn.1005-6521.2015.24.028.
[13]张飞,路洪艳,刘哲,等.两种乳酸菌协同发酵冷鲜调理牛肉的工艺优化[J].食品科技,2016,41(1):100-104.DOI:10.13684/j.cnki.spkj.2016.01.021.
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[15]王艳玲,周盼盼,李楠楠,等.蛋白酶制剂对发酵牛肉酱风味物质的影响[J].中国酿造,2016,35(10):27-30.DOI:10.11882/j.issn.0254-5071.2016.10.007.
[16]徐君强.发酵剂与木瓜蛋白酶对发酵牛肉干品质的影响[D].呼和浩特:内蒙古农业大学,2016:35-50.
[17]SUN Fangda,SUN Qinxiu,ZHANG Huan,et al.Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages[J].International Journal of Biological Macromolecules,2019,133:987-997.DOI:10.1016/j.ijbiomac.2019.04.169.
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[19]谢小雷,李侠,张春晖,等.不同干燥方式对牛肉干物性特性的影响[J].农业工程学报,2015(增刊1):346-354.DOI:10.3969/j.issn.1002-6819.2015.z1.042.
[20]赵岩,姚光明,刘佳彤,等.干燥方法对果蔬复合发酵鹿肉脯品质特性的影响[J].肉类研究,2014,28(11):7-11.
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[22]白菊红,唐善虎,李思宁,等.3株乳酸菌及其组合对发酵牦牛肉灌肠中肽变化的影响[J].食品科学,2015,36(17):185-190.DOI:10.7506/spkx1002-6630-201517035.
[23]张丽,孙宝忠,魏晋梅,等.牦牛肉发酵过程中的品质变化分析[J].肉类研究,2014,28(5):20-24.
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