Research on Antibacterial and Antioxidation of Fermented Ham

DOI

10.2991/iceesd-17.2017.106How to use a DOI?

Keywords

Fermented ham; Antibacterial; Antioxidation

Abstract

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.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

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  - Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017)
PB  - Atlantis Press
SP  - 572
EP  - 575
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceesd-17.2017.106
DO  - 10.2991/iceesd-17.2017.106
ID  - Liu2017/04
ER  -