Application Progress of Natural Spices in Processing of Meat Products
Natural spices are a kind of indispensable food additive during the processing of meat products,which can significantly improve the sensory and physicochemical properties of meat products,such as improving flavor,optimizing color and extending storage life.In this paper,the classification,functional components and effects of natural spices are summarized,and the research progress of their effects in correcting taste and enhancing aroma,anti-bacteria,antioxidation,color adjustment,and pharmacology in meat products and the future development trends are reviewed,in order to provide a theoretical basis for the research and application of natural spices in the processing of meat products.
NETL
NSTL
万方数据
维普
