【摘要】 发酵肉制品营养价值高、风味独特、易消化吸收,深受消费者喜爱。作为影响发酵肉制品品质最关键的因素,肉制品发酵剂及其相关研究一直是发酵肉行业的热点。文章根据肉用发酵剂的筛选标准,从安全性、功能性、风味3个方面对优良发酵剂的筛选与应用进行了综述,为发酵肉制品的研究提供参考。更多还原

【Abstract】 Fermented meat products have high nutritional value, unique flavor, easy digestion and absorption, which are widely preciated by consumers. As the most critical factor affecting the quality of fermented meat products, meat product starter and related research has always been a hot spot in the fermented meat industry. According to the screening criteria of meat starter culture, the article reviewd the screening and application of excellent starter from three aspects: safety, functionality and flavor, and provided reference for the study of fermented meat products.更多还原