发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展

发酵香肠是指将搅碎的猪肉(或牛、羊肉等)、动物脂肪、盐、糖、发酵剂和香辛料等混合后灌进肠衣,经过微生物发酵而成的香肠制品.因其具有独特的风味和较高的营养价值,深受国内外消费者的青睐.风味作为发酵香肠的重要品质属性之一,其形成与发展与发酵过程中微生物群落的代谢活动密切相关.本文对发酵香肠发酵、成熟过程中风味物质的形成和发...

Progress in Understanding the Effect and Mechanism of Starter Cultures on the Formation of Volatile Flavor Compounds in Fermented Sausage

Fermented sausage refers to the sausage products made by mixing minced pork, beef or mutton, animal fat, salt, sugar, a starter culture and spices into the casing followed by fermentation. Due to its unique flavor and high nutritional value, fermented sausage is favored by consumers in China and all over the world. Flavor is considered one of the most important quality attributes of fermented sausage, and the generation and development of flavor are closely related to the metabolic activity of the microbial community during fermentation. In this article, the formation and development of flavor substances and reactions related to microbial metabolism during the fermentation and maturation of fermented sausages are summarized. The effect and mechanism of several major microorganisms on the flavor quality of fermented sausages are also discussed, and future research trends are proposed so as to provide references for studies on the flavor quality of fermented sausages.