酸肉发酵过程中碳源代谢对其品质的影响研究进展OA

Sour meat is a traditional Chinese fermented meat product recognized for its distinctive flavor and long-standing cultural heritage.The types of carbon sources and their metabolic pathways play a critical role in the formation of flavor compounds and the overall improvement of product quality during fermentation.This review systematically summarizes the primary types and metabolic characteristics of carbon sources involved in sour meat fermentation and examines their effects on sensory attributes such as sourness,umami,and aroma,as well as nutritional value and microbiological safety.Carbon sources serve not only as essential energy substrates for fermentative microor-ganisms but also directly influence the synthesis and conversion of flavor precursors,thereby shaping the sensory profile of the final prod-uct.Although substantial progress has been made in understanding carbon source metabolism,significant challenges remain in optimizing carbon source combinations,improving flavor characteristics,and ensuring product safety.Future research should focus on elucidating the regulatory mechanisms of carbon metabolism,exploring interactions between carbon sources and microbial communities,and integrating traditional fermentation techniques with modern food technologies to support improvements in product quality,safety,and industrial scal-ability.