刘瑶瑶,邹宇晓,郑雪君,穆利霞,刘学铭,庄沛锐,陈楚锐,宋昆

• 1:广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室
• 2:广东真美食品股份有限公司

摘要(Abstract)：

天然香辛料是一类源于植物的具有特殊香气和滋味的调味品，在肉制品加工产业中应用十分广泛。近年来大量研究发现天然香辛料不仅能赋予肉制品愉悦的风味，而且在肉制品加工和贮藏过程中表现出较好的功效特性，成为当今肉制品绿色加工中重要的食品添加剂。在查阅国内外相关文献的基础上，综述了天然香辛料的来源和分类、功能及其在肉制品中的应用和原则，以期为天然香辛料的开发利用提供理论参考。

关键词(KeyWords)： 天然香辛料;肉制品;绿色加工;研究进展

Abstract:

Keywords:

基金项目(Foundation): “扬帆计划”引进创新创业团队项目(2016YT03H079);; 广东省重点领域研发计划项目(2020B020225005);; 广东省现代农业产业技术体系创新团队(2020KJ124);; 广东省农业科学院农业优势产业学科团队建设项目(202119TD)

作者(Author): 刘瑶瑶,邹宇晓,郑雪君,穆利霞,刘学铭,庄沛锐,陈楚锐,宋昆

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