综述与专题评论

天然香辛料的功能特性及其在肉与肉制品中的应用研究现状

  • 李芳 ,
  • 李洪军 ,
  • 李少博 ,
  • 贺稚非
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  • 1(西南大学 食品科学学院,重庆,400715);
    2(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(贺稚非教授为通讯作者,E-mail:2628576386@qq.com)

收稿日期: 2020-03-30

  修回日期: 2020-05-29

  网络出版日期: 2020-11-12

基金资助

“十三五”国家重点研发计划重点专项(2016YFD0401503)

The functional properties of natural spices and their application in meat and meat products: A review

  • LI Fang ,
  • LI Hongjun ,
  • LI Shaobo ,
  • HE Zhifei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China);
    2(Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, China)

Received date: 2020-03-30

  Revised date: 2020-05-29

  Online published: 2020-11-12

摘要

天然香辛料作为一类重要的食品添加剂,对食品的感官特性和理化特性有着显著的改善作用,如增香增色、延长食品保质期等,已广泛应用于食品加工领域。该文综述了天然香辛料的调味、抗氧化、抑菌、抗癌等功能特性及其作用机制,概括了其在肉与肉制品中的应用现状,并对其未来发展前景进行展望,以期为天然香辛料的综合利用和肉与肉制品的品质改善提供理论支撑。

本文引用格式

李芳 , 李洪军 , 李少博 , 贺稚非 . 天然香辛料的功能特性及其在肉与肉制品中的应用研究现状[J]. 食品与发酵工业, 2020 , 46(20) : 274 -281 . DOI: 10.13995/j.cnki.11-1802/ts.024097

Abstract

As an important food additive, natural spices can significantly improve the sensory and physiochemical properties of food, including enhancing flavor and extending the shelf life. Therefore, natural spices have been widely applied in food processing. The functional properties (such as flavoring, antioxidative, antimicrobial, and anti-cancer effects) and function mechanism of natural spices were reviewed in the paper, and its application in meat and meat products was summarized. Its potential utilization and quality improvement of meat and meat products was explored.

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