摘要
介绍了发酵肉制品中常用微生物的种类和性质及其具有降低pH值、减少腐败、改善组织与风味、促进发色、防止氧化变色、减少亚硝胺的生成及抑制病原微生物的生长和产生毒素等作用。简述了国外关于改进发酵香肠生产工艺及筛选和构建具有优良性状的微生物菌种的研究及国内关于发酵香肠的研究。认为在西式发酵香肠的基础上结合传统发酵加工技术,利用乳酸发酵剂制作适合中式风味的发酵香肠及肉制品是我国今后的发展趋势。
The microorganisms in fermented meat products can low down the pH degree, cut down decaying scope, better foods＇structure and flavor, help color - forming, prevent oxidation and color - changing. It can also restrain sub- ammonium nitrate from forming and stop pathogen and toxin from developing. This article introduces how to improve and screen fermented sausage. Based on the research of better microorganisms and the research of fermented sausage, this article points out that on the combination of traditional fermentation and western fermentation, with lactic acid fermenting agent, more suitable Chinese style fermented sausage and other meat products can be produced.
出处
《江苏调味副食品》
2005年第4期22-26,共5页
Jiangsu Condiment and Subsidiary Food
关键词
微生物
发酵
肉制品
研究
microorganism
fermentation
meat products
research
作者简介
黄黎慧（1968-），女，湖南常德人，助理研究员，现就职于湖南省粮油科学设计研究院。
