发酵肉制品中脂肪、蛋白质水解氧化与微生物的关系

Relationship between hydrolysis and oxidation of fat and protein with microorganisms in fermented meat products

中文关键词:  微生物  益生菌  脂肪  蛋白质  水解  氧化  发酵肉制品

英文关键词:microorganisms  probiotics  fat  protein  hydrolysis  oxidation  fermented meat products

中文摘要:

      微生物及微生物酶作用于脂肪和蛋白质发生水解氧化反应, 反应及反应产物相互影响使发酵肉制品呈现出复杂的体系。发酵肉制品中的微生物对其产生的作用具有两面性。一方面, 微生物的酶作用于肉中的各成分, 降解了大分子物质使发酵肉制品营养物质更易吸收, 且蛋白质和脂肪适度水解氧化呈现出特殊发酵风味; 另一方面, 微生物可能产生有毒物质, 还可能导致脂肪和蛋白质过度氧化, 从而产生食用危险, 危害人体健康。调控肉制品的水解氧化程度对其品质具有重要意义。本文主要综述了微生物对发酵肉制品中脂肪及蛋白质的水解氧化作用及益生菌和益生素对发酵肉制品氧化稳定性的影响等。

英文摘要:

      Microorganisms and microbial enzymes act on the hydrolysis reaction of fat and protein, and the reaction and reaction products interact with each other. The roles of microorganisms in fermented meat products have two sides. On the one hand, microbial enzymes act in various components of meat and lead to the degradation of macromolecular substances, so that the nutrients of fermented meat products can be more easily absorbed, and moderate hydrolysis and oxidation of protein and fat can form special fermentation flavors. On the other hand, microorganisms may produce toxic substances, may also lead to excessive oxidation of fat and protein, resulting in the risk of eating and endangering human health. It is important to control the degree of hydrolysis and oxidation of meat products. This article mainly introduced the effects of microorganisms on hydrolysis and oxidation of fat and protein in fermented meat products and the effects of probiotics in fermented meat products.