韩冰,张天琪,姜晓涵,姬炆羽,张根生

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

萨拉米发酵香肠因风味独特、食用方法多样而深受国内外消费者欢迎，但由于生产条件和贮藏环境的差异，萨拉米发酵香肠的保鲜问题成为近些年的关注热点。文章主要从萨拉米发酵香肠的添加剂、发酵剂、酶法防治和冷杀菌技术等方面对其保鲜的影响进行探讨，为品质好、安全性高及货架期长的萨拉米发酵香肠生产提供了参考。

关键词(KeyWords)： 萨拉米;发酵;香肠;杀菌;保鲜

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省“百千万”工程科技重大专项(2019ZX07B03)

作者(Author): 韩冰,张天琪,姜晓涵,姬炆羽,张根生

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