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| A Review of Application of Functional Microorganisms in Fermented Meat Products |
| LI Siyuan, SHA Kun, SUN Baozhong, XIE Peng, LEI Yuanhua, ZHANG Songshan, WEN Kaixin, LI Tianchan |
| 1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 3.Yantai Institute of China Agricultural University, Yantai 264670, China |
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Abstract Fermented meat is a traditional meat product with special flavor, rich nutrients and long shelf life. It improves the economic value of meat and promotes the development of the meat industry. However, it also poses potential safety hazards, such as excess residues of nitramine, biogenic amine and harmful microorganisms. The use of functional microorganisms in the production of fermented meat has been proposed to reduce the production and accumulation of harmful substances. Besides, they can compete with harmful microorganisms. Some microorganisms can contribute to the formation of product flavor by producing enzymes that decompose protein and fat. In addition, beneficial microorganisms can endow the products with functional characteristics and improve their nutritional value. In this paper, we summarize the types of fermented meat products in various countries, the species, functional characteristics of functional microorganisms used in producing fermented meat products, and the mechanisms by which they antagonize harmful microorganisms, degrade biogenic amines and contribute to flavor formation.
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2019, Vol. 33 
