Research on Antibacterial and Antioxidation of Fermented Ham
Xuejun Liu, Jiahui Wang, Chang Zhu, Yu Xu, Rui Tang, Xuan Zhang
Available Online April 2017.
- https://doi.org/10.2991/iceesd-17.2017.106How to use a DOI?
- Fermented ham; Antibacterial; Antioxidation
- Fermented ham is a kind of food that use lactic acid bacteria and other microbes to break down its protein and other nutrients. Fermented ham has excellent taste, unique flavor, and a lot of bioactive components, which has certain health function. At the same time, it can also plays a role in antibacterial and anti-oxidation. This review concluded the antibacterial and antioxidant properties of the fermented ham, which aims to provide theoretical basis for improving the quality of fermented meat products, and promotes the development of meat industry in China. Fermented ham is a fermented meat product, which has the unique flavor, color, texture and a longer shelf life by the fermentation of the microorganism under the natural or artificial conditions. With the improvement of living standard, people pay more and more attention to food nutrition and health. Fermented ham in the fermentation process by the microbes, which has lower pH, and a variety of biological active substances, which can inhibit the growth of bacterium, and also has a function of anti-oxidation, which can effectively improve the nutritional value and safety of fermented meat products and prolong the shelf life of products.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Xuejun Liu AU - Jiahui Wang AU - Chang Zhu AU - Yu Xu AU - Rui Tang AU - Xuan Zhang PY - 2017/04 DA - 2017/04 TI - Research on Antibacterial and Antioxidation of Fermented Ham BT - 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017) PB - Atlantis Press SN - 2352-5401 UR - https://doi.org/10.2991/iceesd-17.2017.106 DO - https://doi.org/10.2991/iceesd-17.2017.106 ID - Liu2017/04 ER -