知识与财富的链接
通过微生物发酵的方法,开发肉制品新种类,来达到改善肉品的营养价值,增加风味的目的。然而,由于发酵体系中的不良微生物或发酵原料本身都有可能导致发酵食品中存在一些非健康因子,进而危害人体健康。本文对发酵肉制品加工中衍生的醛类、多环芳烃等内源非健康因子,以及生物胺、亚硝胺等与微生物相关的外源非健康因子的形成机制及其危害进行论述,并从传统方法和生物技术手段两个层面阐述控制非健康因子产生的主要策略,旨在对发酵肉制品产业化生产中,有效降低非健康因子危害,提高食品安全性,为促进发酵肉制品产业健康发展提供参考。
In order to improve the nutritional value of meat products and increase the flavor of meat products,the method of microbial fermentation was used to develop new kinds of meat products.However,because of the bad microorganism in the fermentation system or the fermentation raw material itself,there may be some non-health factors in the fermented food,which may harm human health.In this review,the formation mechanism and harm of endogenous unhealthy factors such as aldehydes and polycyclic aromatic hydrocarbons derived from the processing of fermented meat products,as well as exogenous unhealthy factors such as biogenic amines and nitrosamines related to microorganisms were discussed,and the main strategies to control the generation of unhealthy factors are expounded from two aspects of traditional methods and biotechnological means,aiming at the industrial production of fermented meat products.It can effectively reduce the harm of non-health factors,improve food safety and promote the healthy development of fermented meat products industry.
