即食发酵肉制品熟化机制研究进展

即食发酵肉制品有着悠久的加工制作历史，因其营养丰富且具有独特的色泽和风味而深受消费者欢迎。迄今为止，未见即食发酵肉制品的熟化过程及其机制的全面综述。本文结合了近年来即食发酵肉制品相关研究进展，系统地阐述了其熟化过程中理化性质的变化，包括蛋白质和脂质的水解氧化、风味物质的形成以及质构的变化等。同时也总结了影响熟化的因素及其作用机制，包括酶的水解、发酵剂的抗氧化等以及腌制剂的呈味和增色的作用机制。最后讨论了现今研究存在的不足，并对未来的研究方向进行了展望，旨在为即食发酵肉制品的深入研究和发展提供理论依据。

Recent Progress in the Ripening Mechanism of Ready-to-Eat Fermented Meat Products

The processing of ready-to-eat fermented meat products has a long history, which are popular with consumers because of their plentiful nutrients and unique color and flavor. There is not yet a comprehensive review on the ripening process and mechanism of these products. Beginning with a review of the recent research on ready-to-eat fermented meat products, this paper presents a systematic summary of the physical and chemical changes during the ripening process of ready-to-eat fermented meat products, including the hydrolysis and oxidation of proteins and lipids, the formation of flavor substances, and texture changes. Furthermore, this paper discusses the factors that affect the ripening of ready-to-eat fermented meat products including enzymatic hydrolysis, the antioxidant effect of starter cultures and the flavor and color enhancement mechanism of curing agents. Finally, the shortcomings of the current research and future research directions are discussed. The aim of this review is to provide a theoretical basis for the in-depth research and development of ready-to-eat fermented meat products.