发酵肉制品研究现状及发展趋势

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Abstract： Fermented meat products are widely popular for their unique flavor，appealing texture，and extended shelf life. However，traditionalprocesingmethods havelimitationsinqualitycontrol.Forthisreason，technologicalinnovatiointhe industrial productionof fermented meat products has become aresearch hotspot.This paper presents asystematic review of recent progressinthe optimization of existing processng techniques for fermented meat products，as wellas theselection andapplication of starter cultures.With the increasing healthconsciousness ofconsumers andthe growing demand for sustainable development，future research willfocus onthedevelopmentof low-salt and low-fat fermentedmeat products along with greenandenergy-saving processng inovation.Furthermore，understanding themechanismthroughwhichstarter cultures influence flavorcompound formationremains animportantresearch direction.The basic researchandapplicationof innovative technologies are essential for driving the future development of fermented meat products.

Keywords： fermented meat products; development; current research status; future trends

DOI：10.7506/rlyj1001-8123-20241206-318

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2025）08-0071-13 引文格式：

温昊，芮露明，张雅玮.发酵肉制品研究现状及发展趋势[J].肉类研究，2025，39（8）：71-83.DOI：10.7506/rlyj1001-8123- 20241206-318.http：//www.rlyj.net.cn

WEN Hao，RUI Luming，ZHANG Yawei. Current research status and future development trendsof fermented meat products[J].MeatResearch，25，39（8）：7-83.（inhinesewithEngishabstract）DO：10.7506/rlyj0-812-202406-318. http：//www.rlyj.net.cn

发酵肉制品是以生鲜肉为原料，在特定温度和湿度条件下，通过微生物发酵或酶解作用转化形成的特色肉制品，该过程中，微生物代谢活动与肉品内源酶协同作用，引发蛋白质降解、脂质氧化及碳水化合物转化等系列生化反应，最终赋予产品独特的风味特征、质地结构和色泽，一般具有较长的保质期[1]。（剩余42865字）