肉制品中亚硝酸盐替代物的研究进展

亚硝酸盐是食品加工行业中较为常见的一种添加剂,主要应用于腌腊肉制品,亚硝酸盐不仅能够保持肉制品的风味、色泽同时还具有良好的防腐抗氧化作用。但是亚硝酸盐存在一定的毒性,若过量使用会产生致癌物致使肉制品的食用安全性降低。由于消费者担心亚硝酸盐对人体健康的影响,对天然有机的肉制品需求量逐渐增加,因此寻找出能够替代亚硝酸盐功效的新型添加剂势在必行。本文主要综述了国内外关于亚硝酸盐新型替代物在肉制品中应用情况的研究进展,包括植物性替代物、微生物替代物、有机酸类替代物等,并对这些替代措施今后的应用前景进行了展望,旨在为现代肉制品加工企业能生产出安全优质的肉制品提供一定的科学理论依据。     

The science of plant-based foods: Constructing next-generation meat,fish, milk,and egg analogs

Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant-based products to meet this consumer demand. In particular, there is an emphasis on the production of plant-based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant-derived ingredients are usually very different from those of animal-derived ones. It is therefore critical to understand the fundamental properties of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.     

大豆酸奶风味物质研究进展

近年来, 随着行业和消费者对健康和环保的认识不断提高, 植物基酸奶产品市场得到快速发展。大豆是最主要的植物基蛋白来源之一, 营养丰富且具有多种生理活性物质, 以大豆蛋白等植物基蛋白发酵的植物酸奶具有绿色健康等优点, 但产品容易出现豆腥味或者苦涩味等不良风味问题, 风味不佳是目前大豆酸奶产品发展的主要技术瓶颈。本文介绍了大豆酸奶主要风味来源、风味物质分类及风味改良方法, 其中大豆酸奶的不良风味主要来源于大豆原料自身风味物质及发酵过程中乳酸菌产生的挥发性风味物质, 本文提出了改善大豆酸奶产品风味的关键在于优化发酵原料、改善原料加工工艺及筛选适合大豆蛋白发酵的风味菌株, 为今后的大豆酸奶研究和产业发展提供思路。     

乳酸菌对发酵肉制品抑菌作用及风味特征的影响研究进展

发酵肉制品因生产周期较长、营养物质丰富,极易受到微生物的污染,从而影响产品品质并对人体健康带来不利的影响。由于消费者对发酵肉制品风味以及安全性的关注日益增加,因此对肉制品的安全性以及风味特征的研究非常重要。乳酸菌是最早从发酵肉制品中分离出来的微生物,是传统发酵肉制品中重要的优势菌群,与产品品质密切相关。在发酵肉制品中,乳酸菌不仅可以产生具有抑菌作用的物质抑制有害微生物生长,提高肉制品的安全性;还可以通过影响碳水化合物代谢、蛋白质以及脂质的分解氧化,从而改善发酵肉制品的风味。本文主要从乳酸菌影响发酵肉制品中有害微生物的生长、提高产品安全性及其对风味形成的影响方面进行综述,以期为今后发酵肉制品的研究提供新思路。     

Transforming the fermented fish landscape: Microbiota enable novel,safe, flavorful,and healthy products for modern consumers

Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.     

新疆烤羊肉串中杂环胺的生成规律研究进展

烤羊肉串, 作为新疆特色美食, 以其引人入胜的外观和独特的风味深受广大消费者追捧。然而, 这类经过高温加工的食品容易产生多种致癌物质, 其中之一就是杂环胺。杂环胺主要源自富含蛋白质的动物性食品, 具有强烈的致癌和致突变特性。过量摄入将会提高人体患癌风险, 对人体健康构成严重威胁。杂环胺的生成与反应底物、加工方式以及加工条件等密切相关。本文总结了杂环胺在热加工肉类中的分布状况及其生成的主要因素, 重点综述了新疆特色美食烤羊肉串中杂环胺的生成规律以及抑制策略, 旨在为今后新疆烤羊肉串的绿色加工以及杂环胺的减控方法提供科学理论依据。对消费者的健康饮食具有重要的指导意义。     

The growth potential for dairy probiotics

There has been a rapid rise in global probiotic use, but more recently a drop in dairy applications in Europe, due to regulatory intransigence and rising costs. This review will propose that it is an ideal time for companies to alter their strategic approach, rather than stop the research and development through an inability to obtain health claims. Opportunities exist to expand production of dairy probiotics in the developed and developing world. Data showing effects against diarrhoea, malnutrition, antibiotic side effects, and their potential to affect allergies and mood, and reduce environmental toxin adsorption, provide the scientific basis for shaping a dynamic future for dairy probiotics.     

传统发酵食品不良风味调控研究进展

传统发酵食品历史悠久,品种众多,因其独特的风味深受广大消费者青睐。然而,其风味受原辅料、微生物及其代谢产物、环境、操作等方面影响很大,稍有不当就会产生不良风味,传统发酵食品不良风味调控是传统发酵食品加工的关键。该文通过剖析传统发酵食品的等主要不良风味物质及其来源,对传统发酵食品的不良风味的感官评价、不良风味物质基础、生成机理、影响因素及其调控机制等方面的最新研究进展进行综述,以期为传统发酵食品生产加工过程风味品质调控提供参考。     

羊肉肉质风味研究进展

羊肉肉质细嫩、味道鲜美且营养健康,受到消费者的青睐。但是羊肉的特殊风味（膻味）阻碍了部分消费者对羊肉的选择。目前,羊肉肉质风味相关的研究日益得到关注。本文对羊肉肉质风味相关的研究进展进行综述,重点对影响羊肉肉质风味的营养和遗传因素进行梳理和总结,并展望了提高羊肉肉质风味的研究策略和方向。     

烟熏对肉制品风味及安全性影响研究进展

烟熏是一种利用木材不完全燃烧产生的熏烟对食品进行熏制的加工方法。熏烟不仅能提升肉制品的感官特性,还能对肉制品起到防腐保鲜的作用。通过改良传统烟熏方式,开发出更加科学的烟熏技术,如液态烟熏和水蒸气渗透烟熏,能够有效提高烟熏肉制品的安全性,并进一步改善烟熏肉制品的风味和色泽。本文综述了烟熏的发烟与熏制原理、影响因素及熏烟成分组成,着重介绍了烟熏技术对肉制品风味及安全性的影响,并对其发展趋势进行了展望。     

发酵香肠研究进展及展望

发酵香肠分布广、产量大,是发酵肉制品的典型代表,且因其独特的风味深受人们喜爱。近些年来,安全、感官及健康品质的提升已成为发酵香肠研究的核心内容,而发酵剂、工艺改进以及低脂低盐化等是其品质提升的重要举措。本文主要就发酵香肠在功能性发酵剂、复配发酵剂、酶、新工艺技术、低脂低盐化策略等方面的研究进行概述,并对其未来研究进行展望,以期为发酵香肠研究提供一定的参考。     

Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive,Antioxidant, and Antidiabetic Properties

Cardiovascular diseases and diabetes are the biggest causes of death globally. Therefore, prevention of these diseases is a focus of pharmaceuticals and functional food manufacturers. This review summarizes recent research trends and scientific knowledge in seaweed protein‐derived peptides with particular emphasis on production, isolation and potential health impacts in prevention of hypertension, diabetes and oxidative stress. The current status and future prospects of bioactive peptides are also discussed. Bioactive peptides have strong potential for use in therapeutic drug and functional food formulation in health management strategy, especially cardiovascular disease and diabetes. Seaweeds can be used as sustainable protein sources in the production of these peptide‐based drugs and functional foods for preventing such diseases. Many studies have reported that peptides showing angiotensin converting enzyme inhibition, antihypertensive, antioxidative and antidiabetics activities, have been successfully isolated from seaweed. However, further research is needed in large‐scale production of these peptides, efficient isolation methods, interactions with functional foods and other pharmaceuticals, and their ease to digestion in in vivo studies and safety to validate the health benefits of these peptides.     

Low-sodium meat products: retaining salty taste for sweet health

There is a positive correlation between excessive intake of sodium and incidence of hypertension. As diet is the main source of sodium, awareness among people regarding its possible role upon health has driven demand for various low sodium foods including meat products. Meat products contribute a significant amount of dietary sodium, thus maligning their own image. However, this is not an easy task as common salt affects taste and flavor, functional attributes, stability, and food safety of meat products. The various properties such as taste and flavor, binding, as well as microbiological characteristics should be given due care while developing low salt meat products and accordingly different approaches have been proposed for processing of such products. Potassium chloride has been mostly used to replace sodium; however, a number of other salts, flavor enhancers, bitter blockers and water, as well as fat binders have also been attempted either alone or in different combinations. A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention. In future it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers.     

Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives

Carbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven by consumer requirement on nutritional and the flavors or taste quality and producer requirement on extending the shelf life, like low calorie intake, dietary fiber enrichment, rich taste and improvement of antioxidant properties. Besides anti-freezing and improvement in gelling ability, novel functionalities have been explored such as fat substitution, improving flavor, antibacterial effect, antioxidant effect and improving three-dimensional printability. With an in-depth study of the mechanism of carbohydrate improving the qualities of surimi and surimi products, the application of carbohydrates in surimi would be more effective. Therefore, this review summarizes the new carbohydrates applied in the processing of surimi and surimi products, and their novel functionalities. Additionally, progress of the research on the mechanism of carbohydrate improving the qualities of surimi is also reviewed. © 2023 Society of Chemical Industry.     

Consumer preferences and willingness to pay for value-added chicken product attributes

A growing demand for convenient and ready-to-eat products has increased poultry processors' interest in developing consumer-oriented value-added chicken products. In this study, a conjoint analysis survey of 276 chicken consumers in Edmonton was conducted during the summer of 2009 to assess the importance of the chicken part, production method, processing method, storage method, the presence of added flavor, and cooking method on consumer preferences for different value-added chicken product attributes. Estimates of consumer willingness to pay (WTP) premium prices for different combinations of value-added chicken attributes were also determined. Participants'"ideal" chicken product was a refrigerated product made with free-range chicken breast, produced with no additives or preservatives and no added flavor, which could be oven heated or pan heated. Half of all participants on average were willing to pay 30% more for a value-added chicken product over the price of a conventional product. Overall, young consumers, individuals who shop at Farmers' Markets and those who prefer free-range or organic products were more likely to pay a premium for value-added chicken products. As expected, consumers' WTP was affected negatively by product price. Combined knowledge of consumer product attribute preferences and consumer WTP for value-added chicken products can help the poultry industry design innovative value-added chicken products. Practical Application: An optimum combination of product attributes desired by consumers for the development of a new value-added chicken product, as well as the WTP for this product, have been identified in this study. This information is relevant to the poultry industry to enhance consumer satisfaction of future value-added chicken products and provide the tools for future profit growth.     

酱油酿造风味细菌研究进展

酿造酱油的风味物质主要由微生物代谢形成。文章对当前酱油酿造风味细菌与风味物质形成以及风味细菌研究技术的相关研究进展进行了综述,分析了酱油酿造风味细菌的研究方向及发展,指出高通量测序、基因组学等现代生物技术的应用,将为生产安全、健康、酱香醇厚的优质酱油提供有力保障。     

3种天然甜味剂的风味、生理功能及应用研究进展

大量研究数据表明肥胖、糖尿病和心脑血管疾病的发生与日常糖分摄入过多相关密切。因此,近年来高糖饮食引发的健康风险获得了各国政府与公众的极大关注,国际消费市场对传统甜味剂蔗糖替代品的需求急剧增长。由于消费者对化学合成甜味剂的安全性一直有所顾虑,甜度高、热量低、风味佳、兼具多重功能特性的天然甜味剂成为代糖产品开发研究的热点。目前已有部分口感与蔗糖接近的天然甜味剂产品实现了工业生产并应用于食品加工,在甜味剂行业展现广阔的市场前景。本研究主要针对应用潜力巨大的3种天然甜味剂甜菊糖苷、罗汉果甜苷与D-阿洛酮糖的风味、功能及在食品中的应用进行概述,为甜菊糖苷与罗汉果甜苷的风味改良以及D-阿洛酮糖的安全性评估等工作开展提供借鉴,以期促进天然甜味剂的食品应用深入研究。     

大头菜等蔬菜腌制工艺研究现状与展望

蔬菜腌制工艺逐渐向着低盐化、低温化、低亚硝酸盐含量、丰富风味物质等高品质腌制食品的方向发展,以乳酸菌为优势菌 的发酵菌剂也越来越多,但是功能全而优的乳酸菌剂仍有待开发。 如何深入系统研究大头菜腌制过程中的微生物与发酵温度、发酵 时间、含盐量等环境因素以及与有害菌、乳酸、氨基酸态氮、关键风味成分等物质因素之间的动态变化关系,并形成理论体系,成为改 进工艺和提高腌制品质的关键。该文以大头菜为研究对象,并借鉴同为芥菜变种的榨菜腌制方法,从腌制工艺、腌制技术和腌制微生 物等方面阐述了腌制大头菜的研究现状,并从提高腌制大头菜产品品质、安全性、生产效率和标准化自动化水平等方面,对大头菜未 来的研究方向进行展望。     

天然食品防腐剂及其在食品中的应用研究

食品防腐剂是指为提高食物的色、香、味,或者为延缓由微生物、酶解和氧化引起的食品降解,而添加到食物中的天然物质或化学合成物质。在食品工业中,常用的防腐剂主要为化学合成防腐剂,由于人们食品安全意识的逐步提高,以及化学合成防腐剂对人体健康存在潜在的风险及隐患,消费者对于化学防腐剂的安全性一直存在顾虑。相比之下,天然防腐剂因其抑菌效果好、绿色天然和无毒性的特点越来越受到人们的青睐,消费者对天然防腐剂的需求也日益增加。因而天然防腐剂已然成为当下的研究热点,并且在当今食品行业已得到广泛的研究和应用。文章综述了植物、动物和微生物等不同来源的天然防腐剂及其在食品中的应用,以提高食品质量,延长食品保质期。