发酵香肠研究进展
A Review of the Development of Fermented Sausage
DOI: 10.12677/HJFNS.2018.74041, PDF,    科研立项经费支持
作者: 靳志敏, 贾雪晖, 郑玉山, 王 燕, 贺钰茹, 张宏博：内蒙古自治区食品检验检测中心，内蒙古 呼和浩特
关键词: 发酵香肠；发酵剂；发酵特性；Fermented Sausage； Starter Cultures； The Fermentation Characteristics
摘要: 发酵香肠是添加一定的发酵剂将肉品发酵且能长期保存的肉制品。根据发酵香肠的特征，可以将发酵香肠分为干发酵香肠和湿发酵香肠，根据成熟时间的不同，干发酵香肠又可分为短成熟期发酵香肠及长成熟期发酵香肠。发酵香肠在我国有着悠久的历史，也是被我国消费者广泛接受的发酵肉制品，具有特殊的风味。发酵香肠中不同种类的发酵剂，其发酵特性各有差异，并且所产生的代谢产物对产品品质的影响也不同。随着发酵剂的应用越来越广泛，人们常用的微生物发酵剂有三大类：细菌、霉菌和酵母菌。
Abstract: Fermented sausage is to add some starter to long-term preservation of meat products. According to the characteristics of the fermented sausage, it can be divided into dry fermented sausage and wet fermented sausage. Depending on the mature time, dry fermented sausages can be divided into short maturity fermented sausage and long maturity fermented sausage. In China, it has a long history and accepted by consumers. Different kinds of starter cultures have different fermentation characteristics in fermented sausage, and its metabolites will also have a certain influence on the product quality. As the widely application of starter culture, it has three main categories: bacteria, mold and yeast.
文章引用：靳志敏, 贾雪晖, 郑玉山, 王燕, 贺钰茹, 张宏博. 发酵香肠研究进展[J]. 食品与营养科学, 2018, 7(4): 338-343. https://doi.org/10.12677/HJFNS.2018.74041

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