发酵肉制品功能性发酵剂研究现状.PDF

※专题论述 食品科学 2016, Vol.37, No.17 263 发酵肉制品功能性发酵剂研究现状 * 龙 强，聂乾忠 ，刘成国 （湖南农业大学食品科学技术学院，湖南长沙 410128 ） 摘  要：功能性发酵剂具备产良好风味、促进安全或益生性等优势，在弥补工业化、健康化发酵肉制品风味缺陷上 具有巨大潜力，且对致病菌、生物胺等潜在安全风险的控制具有重要作用，甚至还可给产品带来益生特性。本文着 重从风味、安全性、益生性角度对功能性发酵剂研究现状进行分类概述，并对其未来研究方向进行展望。 关键词：发酵肉制品；发酵剂；功能性；风味 State of the Art of Functional Starters for Fermented Meat Products * LONG Qiang, NIE Qianzhong , LIU Chengguo (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China) Abstract: Functional starter cultures have certain advantages such as producing good flavor, improving product safety and possessing probiotic properties during the production of fermented meat products. They have an enormous potential in eliminating possible flavor defects in fermented meat products produced industrially and play a key role in reducing potential safety hazards such as by eliminating the growth of pathogenic bacteria and inhibiting the formation of biogenic amines. In addition, they may result in certain probiotic properties. In this article, the present status of research on functional starter cultures is summarized with emphasis on three aspects including flavor, safety, and probiotic properties. Moreover, further research directions are also discussed. Key words: fermented meat products; starter cultures; functionality; flavor DOI:10.7506/spkx1002-6630-201617044 中图分类号：TS251.1 文献标志码：A 文章编号：1002-6630 （2016 ）17-0263-07 引文格式： 龙强, 聂乾忠, 刘成国. 发酵肉制品功能性发酵剂研究现状[J]. 食品科学, 2016, 37(17): 263-269. DOI:10.7506/spkx1002- 6630-201617044.