摘要
本文从国内外发酵香肠的研究热点出发,概括了发酵香肠原辅料添加剂、生产工艺、发酵剂的微生物学特性、成熟过程中的生化变化、发酵香肠的安全性等方面的研究动态,并对今后发酵香肠的发展趋势做了简要探讨。
This paper generalized the relative researches of fermented sausages in home and abroad. The work, from the materials, additives, processing, microbiological characteristics, biochemical changes during ripening to the safety evaluation, was finished. Moreover, some simple predications over the development tendency in the future fermented sausages were also made.
