功能性微生物在發(fā)酵肉制品中的應(yīng)用研究進(jìn)展

李思源 沙坤 孫寶忠 謝鵬 雷元華 張松山 溫凱欣 李天嬋

摘 要：發(fā)酵肉是一種傳統(tǒng)肉制品，具有特殊的風(fēng)味，營(yíng)養(yǎng)豐富，保質(zhì)期長(zhǎng)，提高了肉類的經(jīng)濟(jì)價(jià)值，促進(jìn)了肉制品行業(yè)的發(fā)展，但發(fā)酵肉制品也存在安全隱患，如硝胺、生物胺、有害微生物殘留超標(biāo)等問題。將微生物應(yīng)用到發(fā)酵肉制品生產(chǎn)過(guò)程中可以減少有害物質(zhì)的產(chǎn)生和積累，并且能和有害微生物產(chǎn)生競(jìng)爭(zhēng);許多微生物可以產(chǎn)生促進(jìn)蛋白質(zhì)和脂肪分解的酶類，為產(chǎn)品風(fēng)味的產(chǎn)生做出貢獻(xiàn)。另外，微生物可以賦予產(chǎn)品功能特性，提高其營(yíng)養(yǎng)價(jià)值。本文主要介紹國(guó)內(nèi)外發(fā)酵肉制品的種類、用于生產(chǎn)發(fā)酵肉制品的功能性微生物種類及其功能特性、微生物的抑菌作用機(jī)理、降解生物胺作用機(jī)理及促進(jìn)風(fēng)味形成機(jī)理。

關(guān)鍵詞：發(fā)酵肉制品;微生物;功能性;風(fēng)味;安全性

Abstract： Fermented meat is a traditional meat product with special flavor， rich nutrients and long shelf life. It improves the economic value of meat and promotes the development of the meat industry. However， it also poses potential safety hazards， such as excess residues of nitramine， biogenic amine and harmful microorganisms. The use of functional microorganisms in the production of fermented meat has been proposed to reduce the production and accumulation of harmful substances. Besides， they can compete with harmful microorganisms. Some microorganisms can contribute to the formation of product flavor by producing enzymes that decompose protein and fat. In addition， beneficial microorganisms can endow the products with functional characteristics and improve their nutritional value. In this paper， we summarize the types of fermented meat products in various countries， the species， functional characteristics of functional microorganisms used in producing fermented meat products， and the mechanisms by which they antagonize harmful microorganisms， degrade biogenic amines and contribute to flavor formation.

Keywords： fermented meat; microorganism; functionality; flavor; safety

DOI：10.7506/rlyj1001-8123-20191009-237

中圖分類號(hào)：TS251.5? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2019）12-0056-05

在自然和人工控制低溫條件下，通過(guò)微生物的發(fā)酵作用，畜禽肉能夠變成具有特殊風(fēng)味、顏色和質(zhì)地的產(chǎn)品，并且能夠長(zhǎng)期貯藏，即為發(fā)酵肉制品[1]。經(jīng)過(guò)微生物的發(fā)酵作用，畜禽肉中的蛋白質(zhì)分解為氨基酸或多肽類小分子物質(zhì)，脂肪分解為游離脂肪酸，消化性大大提高，風(fēng)味獨(dú)特，此外，發(fā)酵肉制品加工工藝獨(dú)特、耐貯藏、無(wú)需烹飪可即食，經(jīng)濟(jì)效益高[2]。最開始發(fā)酵肉的生產(chǎn)以作坊式生產(chǎn)為主，采用自然發(fā)酵的方式，1940年首次提出在發(fā)酵香腸中使用乳酸菌，并獲得專利，從而開創(chuàng)了將純化的發(fā)酵劑用于發(fā)酵肉制品中的先河[3]。……