微生物外源酶对发酵肉制品品质的影响

王敏; 李梦璐; 葛庆丰; 吴满刚; 汪志君; 于海

doi:10.13995/j.cnki.11-1802/ts.2012.10.035

食品与发酵工业 >

2012 , Vol. 38 >Issue 10: 134 - 139

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.035

食品与发酵工业

微生物外源酶对发酵肉制品品质的影响

王敏 ,
李梦璐 ,
葛庆丰 ,
吴满刚 ,
汪志君 ,
于海

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网络出版日期: 2012-10-25

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The Influence of Microbial Enzymes on the Quality of Fermented Meat Products

Wang Min ,
Li Meng-lu ,
Ge Qing-feng ,
Wu Man-gang ,
Wang Zhi-jun ,
Yu Hai

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Online published: 2012-10-25

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摘要

发酵肉制品的品质特性和微生物外源酶的作用息息相关,蛋白酶、脂肪酶降解蛋白质和脂肪,产生对品质有积极影响的小分子物质,而谷氨酰胺转胺酶、过氧化氢酶、硝酸盐还原酶也对品质的形成起到了协助作用。文中针对微生物源酶与发酵肉制品中蛋白质及脂肪等降解的关系进行了综述。

关键词： 发酵肉制品; 品质特性; 微生物外源酶; 蛋白质; 脂肪

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王敏 , 李梦璐 , 葛庆丰 , 吴满刚 , 汪志君 , 于海 . 微生物外源酶对发酵肉制品品质的影响[J]. 食品与发酵工业, 2012 , 38(10) : 134 -139 . DOI: 10.13995/j.cnki.11-1802/ts.2012.10.035

Abstract

The quality characteristic of fermented meat products was closely related to the function of microbial enzymes,and protease and lipase could degrade protein and fat to produce several small molecules which had a significant influence on the quality.Moreover,transglutaminase,catalase,and nitrate reductase also gave assistance to the formation of the quality of products.This review was about the relationship between the micirobial enzymes and the degradation of protein and fat in fermented meat products.

Key words： fermented meat products; quality characteristics; microbial enzymes; protein; fat

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