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| Progress in Research on Bioactive Peptides in Fermented Meat Products |
| ZHOU Tianshuo, ZHAO Jiayuan, MENG Caiyun, LI Yanqing, LI He, HAN Qi |
| 1.College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2.Heilongjiang Anxin Food Group Co. Ltd., Daqing 163319, China; 3.College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China |
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Abstract Fermented meat products, which are rich in nutrients and unique in flavor, are popular with consumers. During the fermentation process, a series of complex biochemical changes occur due to the cooperative action of endogenous enzymes and microorganisms, among which the most important is the degradation of protein. Not only does protein degradation increase the types of flavor substances, the protein digestibility, and the nutritional value of fermented meat products, but also some resulting peptides have biological activities and physiological functions, such as antioxidant, antibacterial, antihypertensive and immunoenhancing effects. Therefore, fermented meat products are a good source of bioactive peptides. In this paper, the types, separation and purification methods and function application of bioactive peptides produced by protein degradation in fermented meat products are reviewed in order to provide theoretical support for the development and production of functional fermented meat products.
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2022, Vol. 36 
