【摘要】 随着人们生活水平的提高，功能性食品逐渐受到重视，功能性发酵香肠开始成为研究热点和发展方向。该文对天然物质替代亚硝酸盐、降低糖、盐、脂肪含量、添加抗氧化性天然物质以及具有功能性的发酵剂对发酵香肠食用品质、微生物、抗氧化性等品质的影响进行综述，分析上述物质对发酵香肠的影响机制，以期为发酵香肠新产品开发和产品品质控制提供技术支撑和理论指导。更多还原

【Abstract】 With the improvement of people′s living standards,functional food has gradually received attention,and functional fermented sausage has become a research hot spot and development direction. This paper summarized the effects of natural substances replacing nitrite,hypoglycemic,salt reduction,lipid lowering,adding antioxidant natural substances,and functional starter culture on the eating quality,microbial and oxidize resistance of fermented sausage,and analyzed the effect mechanism of these substances,to provide technical support and theoretical guidance for the development of new fermented sausage products and the control of product quality.更多还原