张根生,徐桂杨,苏文文,韩冰,费英敏

• 1:哈尔滨商业大学食品工程学院
• 2:黑龙江民族职业学院

摘要(Abstract)：

天然香辛料是一种在肉制品加工过程中不可或缺的食品添加剂，它可以显著地提高肉制品的感官性能和理化性能，如改善风味、优化颜色、延长储存期等。文章对天然香辛料的分类、功效成分及作用进行了概括，并对其在肉制品中矫味增香、抑菌、抗氧化、调色及药理方面作用的研究进展及未来发展趋势进行了综述，以期为天然香辛料在肉制品加工中的研究和应用提供理论基础。

关键词(KeyWords)： 肉制品;天然香辛料;功效;应用进展

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省“百千万”工程科技重大专项(2019ZX07B03-3)

作者(Author): 张根生,徐桂杨,苏文文,韩冰,费英敏

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