文瑜,杨思艺,张驰,王卫,吉莉莉

• 1:成都大学肉类加工四川省重点实验室
• 2:成都大学食品与生物工程学院

摘要(Abstract)：

腌腊制品是我国经典传统肉制品之一，以其风味独特、腊香浓郁、保质期长而深受大众喜爱，但普遍存在质量不稳定、风味衰减、易于氧化酸败等问题，因此通过添加微生物发酵剂等技术提升产品的品质和安全性受到关注。微生物发酵剂对腌腊肉制品的影响涉及到产品感官品质、理化指标、风味物质、微生物特性、安全可贮性等方面，文章对其相关研究进展进行了概要综述。

关键词(KeyWords)： 腌腊肉制品;微生物发酵剂;感官品质;理化指标;风味物质;微生物特性;安全可贮性

Abstract:

Keywords:

基金项目(Foundation): 四川省转移支付项目(传统腌腊肉制品优质化现代加工技术研究及产品开发);; 国家现代农业产业技术体系四川生猪创新团队(scsztd-2023-08-07);; 凉山州科技成果转化暨专利实施项目(21ZDYF0146)

作者(Author): 文瑜,杨思艺,张驰,王卫,吉莉莉

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