Food and Fermentation Industries >

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

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

Food and Fermentation Industries

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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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

Cite this article

Wang Min , Li Meng-lu , Ge Qing-feng , Wu Man-gang , Wang Zhi-jun , Yu Hai . The Influence of Microbial Enzymes on the Quality of Fermented Meat Products[J]. Food and Fermentation Industries, 2012 , 38(10) : 134 -139 . DOI: 10.13995/j.cnki.11-1802/ts.2012.10.035

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