The quality characteristic of fermented meat enzymes, and protease and lipase could degrade protein and icant influence on the quality. Moreover, transglutaminase, formation of the quality of products. This review was about degradation of protein and fat in fermented meat products. products was closely related to the function of microbial fat to produce several small molecules which had a signif- catalase, and nitrate reductase also gave assistance to the the relationship between the micirobial enzymes and the%发酵肉制品的品质特性和微生物外源酶的作用息息相关，蛋白酶、脂肪酶降解蛋白质和脂肪，产生对品质有积极影响的小分子物质，而谷氨酰胺转胺酶、过氧化氢酶、硝酸盐还原酶也对品质的形成起到了协助作用。文中针对微生物源酶与发酵肉制品中蛋白质及脂肪等降解的关系进行了综述。
展开▼
