發(fā)酵肉制品研究現(xiàn)狀及發(fā)展趨勢

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Abstract： Fermented meat products are widely popular for their unique flavor，appealing texture，and extended shelf life. However，traditionalprocesingmethods havelimitationsinqualitycontrol.Forthisreason，technologicalinnovatiointhe industrial productionof fermented meat products has become aresearch hotspot.This paper presents asystematic review of recent progressinthe optimization of existing processng techniques for fermented meat products，as wellas theselection andapplication of starter cultures.With the increasing healthconsciousness ofconsumers andthe growing demand for sustainable development，future research willfocus onthedevelopmentof low-salt and low-fat fermentedmeat products along with greenandenergy-saving processng inovation.Furthermore，understanding themechanismthroughwhichstarter cultures influence flavorcompound formationremains animportantresearch direction.The basic researchandapplicationof innovative technologies are essential for driving the future development of fermented meat products.

Keywords： fermented meat products; development; current research status; future trends

DOI：10.7506/rlyj1001-8123-20241206-318

中圖分類號：TS251.5 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）08-0071-13 引文格式：

溫昊，芮露明，張雅瑋.發(fā)酵肉制品研究現(xiàn)狀及發(fā)展趨勢[J].肉類研究，2025，39（8）：71-83.DOI：10.7506/rlyj1001-8123- 20241206-318.http：//www.rlyj.net.cn

WEN Hao，RUI Luming，ZHANG Yawei. Current research status and future development trendsof fermented meat products[J].MeatResearch，25，39（8）：7-83.（inhinesewithEngishabstract）DO：10.7506/rlyj0-812-202406-318. http：//www.rlyj.net.cn

發(fā)酵肉制品是以生鮮肉為原料，在特定溫度和濕度條件下，通過微生物發(fā)酵或酶解作用轉(zhuǎn)化形成的特色肉制品，該過程中，微生物代謝活動與肉品內(nèi)源酶協(xié)同作用，引發(fā)蛋白質(zhì)降解、脂質(zhì)氧化及碳水化合物轉(zhuǎn)化等系列生化反應(yīng)，最終賦予產(chǎn)品獨(dú)特的風(fēng)味特征、質(zhì)地結(jié)構(gòu)和色澤，一般具有較長的保質(zhì)期[1]。（剩余42865字）