Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products
Fermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation. There are many kinds of characteristic flavor compounds in fermented meat products, which mainly include esters, aldehydes, alcohols, acids and f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030223 |
| _version_ | 1797357937745723392 |
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| author | Peng ZHANG Jinshan ZHAO Jinhong ZANG Chuantao PENG |
| author_facet | Peng ZHANG Jinshan ZHAO Jinhong ZANG Chuantao PENG |
| author_sort | Peng ZHANG |
| collection | DOAJ |
| description | Fermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation. There are many kinds of characteristic flavor compounds in fermented meat products, which mainly include esters, aldehydes, alcohols, acids and free amino acids. Due to the improvement of consumers' requirements for flavor quality of fermented meat products, the control of flavor substances has become one of the key indicators to improve the quality of fermented meat products. Some microorganisms in fermented meat products, especially lactic acid bacteria, yeasts and staphylococci, promote the decomposition of carbohydrates, proteins and fats in meat products, so as to enhance the formation of unique flavors of fermented meat products. This article introduces in detail the main flavor substances, flavor formation ways and detection methods in different fermented meat products at home and abroad, further summarizes the key microorganisms that can produce these flavor compounds and the screening methods of flavor-producing strains, in order to provide reference for the subsequent improvement of flavor quality of fermented meat products. |
| first_indexed | 2024-03-08T14:52:41Z |
| format | Article |
| id | doaj.art-abe15d2ba20b45aeb06ec1cc16500645 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-08T14:52:41Z |
| publishDate | 2024-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-abe15d2ba20b45aeb06ec1cc165006452024-01-11T01:27:35ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-01-0145238039110.13386/j.issn1002-0306.20230302232023030223-2Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat ProductsPeng ZHANG0Jinshan ZHAO1Jinhong ZANG2Chuantao PENG3College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaQingdao Special Food Research Institute, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaFermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation. There are many kinds of characteristic flavor compounds in fermented meat products, which mainly include esters, aldehydes, alcohols, acids and free amino acids. Due to the improvement of consumers' requirements for flavor quality of fermented meat products, the control of flavor substances has become one of the key indicators to improve the quality of fermented meat products. Some microorganisms in fermented meat products, especially lactic acid bacteria, yeasts and staphylococci, promote the decomposition of carbohydrates, proteins and fats in meat products, so as to enhance the formation of unique flavors of fermented meat products. This article introduces in detail the main flavor substances, flavor formation ways and detection methods in different fermented meat products at home and abroad, further summarizes the key microorganisms that can produce these flavor compounds and the screening methods of flavor-producing strains, in order to provide reference for the subsequent improvement of flavor quality of fermented meat products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030223fermented meat productscharacteristic flavor compoundsmicroorganismsmicrobiological sereening methods |
| spellingShingle | Peng ZHANG Jinshan ZHAO Jinhong ZANG Chuantao PENG Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products Shipin gongye ke-ji fermented meat products characteristic flavor compounds microorganisms microbiological sereening methods |
| title | Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products |
| title_full | Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products |
| title_fullStr | Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products |
| title_full_unstemmed | Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products |
| title_short | Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products |
| title_sort | progress of research on the relationship between characteristic flavor and microorganisms in fermented meat products |
| topic | fermented meat products characteristic flavor compounds microorganisms microbiological sereening methods |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030223 |
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