Food and Fermentation Industries >

2026 , Vol. 52 >Issue 2: 412 - 420

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043007

Recent advances in effects of carbon source metabolism on quality of sour meat during fermentation

  • CHEN Qunqun ,
  • DENG Yang ,
  • YANG Zhenzhu ,
  • JI Yuan ,
  • YANG Jianting
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  • 1(School of Tourism Management,XiangXi Vocational And Technical College For Nationalities, Jishou 416000, China)
    2(School of Food Science and Engineering,Anhui Science and Technology University, Chuzhou 239000, China)

Received date: 2025-04-12

  Revised date: 2025-06-11

  Online published: 2026-03-18

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Abstract

Sour meat is a traditional Chinese fermented meat product recognized for its distinctive flavor and long-standing cultural heritage.The types of carbon sources and their metabolic pathways play a critical role in the formation of flavor compounds and the overall improvement of product quality during fermentation.This review systematically summarizes the primary types and metabolic characteristics of carbon sources involved in sour meat fermentation and examines their effects on sensory attributes such as sourness, umami, and aroma, as well as nutritional value and microbiological safety.Carbon sources serve not only as essential energy substrates for fermentative microorganisms but also directly influence the synthesis and conversion of flavor precursors, thereby shaping the sensory profile of the final product.Although substantial progress has been made in understanding carbon source metabolism, significant challenges remain in optimizing carbon source combinations, improving flavor characteristics, and ensuring product safety.Future research should focus on elucidating the regulatory mechanisms of carbon metabolism, exploring interactions between carbon sources and microbial communities, and integrating traditional fermentation techniques with modern food technologies to support improvements in product quality, safety, and industrial scalability.

Key words： sour meat; carbon source metabolism; fermented meat products; quality control; nutritional quality and safety

Cite this article

CHEN Qunqun , DENG Yang , YANG Zhenzhu , JI Yuan , YANG Jianting . Recent advances in effects of carbon source metabolism on quality of sour meat during fermentation[J]. Food and Fermentation Industries, 2026 , 52(2) : 412 -420 . DOI: 10.13995/j.cnki.11-1802/ts.043007

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