肠衣制备及其对香肠品质的影响研究进展

香肠是肉制品的典型代表, 且因其独特的风味而深受人们喜爱。随着生活水平的提高, 人们对健康饮食有了更高的要求, 给提高香肠品质和安全性方面的研究带来了更大的挑战。肠衣作为香肠的包装材料, 对维持香肠品质和延长其货架期具有重要作用, 是香肠必不可少的一部分。近年来, 肠衣对香肠加工和贮藏过程中的感官品质、理化指标、风味品质和安全性等方面的影响, 已成为研究热点。本文对肠衣的分类以及肠衣对香肠的品质和安全性的影响进行了综述, 着重考察了肠衣对香肠的色泽、风味品质、pH、生物胺含量、多环芳烃含量、脂肪氧化和微生物方面的影响, 为香肠加工过程中肠衣的选择, 以及香肠品质改善和安全性的提高提供理论依据。

Progress in casing preparation and its influence on sausage quality

Sausage is a typical example of meat products, and it is well loved for its unique flavor. People have higher requirements for a healthy diet, with the improvement of living standards. Therefore, it brings greater challenges in improving the quality and safety of sausage. Casing plays an important role in maintaining sausage quality and extending its shelf life as a packaging material for sausage, which is an essential part of sausage. In recent years, casing has become a research hotspot in terms of its impact on sensory quality, physical and chemical indicators, flavor quality and safety during sausage processing and storage. This paper reviewed the classification of casings and their effects on the quality and safety of sausageswere, emphatically investigated the effects of casings on the color, flavor quality, pH, biogenic amine content, polycyclic aromatic hydrocarbon content, fat oxidation and microorganism of sausages, so as to provide a theoretical basis for the selection of sausage casings, and the improvement of sausage quality and safety in the process of sausage processing.