发酵肉制品中脂肪、蛋白质水解氧化与微生物的关系

微生物及微生物酶作用于脂肪和蛋白质发生水解氧化反应,反应及反应产物相互影响使发酵肉制品呈现出复杂的体系。发酵肉制品中的微生物对其产生的作用具有两面性。一方面,微生物的酶作用于肉中的各成分,降解了大分子物质使发酵肉制品营养物质更易吸收,且蛋白质和脂肪适度水解氧化呈现出特殊发酵风味;另一方面,微生物可能产生有毒物质,还可能导致脂肪和蛋白质过度氧化,从而产生食用危险,危害人体健康。调控肉制品的水解氧化程度对其品质具有重要意义。本文主要综述了微生物对发酵肉制品中脂肪及蛋白质的水解氧化作用及益生菌和益生素对发酵肉制品氧化稳定性的影响等。

Relationship between hydrolysis and oxidation of fat and protein with microorganisms in fermented meat products

The role of microorganisms in fermented meat products is two-fold. On the one hand, microbial enzymes in the meat of the various components of the degradation of macromolecular substances, so that the fermentation of meat products more easily absorb nutrients, and protein and fat hydrolysis of the appropriate fermentation showed a special fermentation flavor. On the other hand, micro-organisms may produce toxic substances, may also lead to excessive oxidation of fats and proteins, resulting in consumption of dangerous, harmful to human health. The relationship between lipolysis and microbes, the relationship between proteolytic oxidation and microorganisms, the effect of probiotics and probiotics on fermented meat products were reviewed.