摘要
低温肉制品在加工过程中,最大限度地保持了原有营养价值和固有风味,是我国肉制品未来发展的主要趋势。但低温肉制品在加工过程中杀菌不彻底,产品易腐败变质,导致货架期短。因此有效的保鲜技术对于低温肉制品的贮藏保鲜具有重要意义。本文结合当前低温肉制品保鲜技术的发展动态,重点阐述了天然保鲜剂、包装、非热力杀菌等保鲜技术的研究进展。
Pasteurized meat products which stay its nutritional value and intrinsic flavor is the main development direction of meat products in the future.But pasteurized meat products can not be thoroughly sterilized during processing,which will easily induce the microbial spoilage and shorten shelf life.The application of effective preservation technologies are significant for refreshment of pasteurized meat products.This article briefly focuses on advances in natural antimicrobial compounds,new packaging systems a...
出处
《肉类研究》
2008年第5期14-17,共4页
Meat Research
基金
“十一五”科技支撑计划(2006BAD05A15)
关键词
低温肉制品
保鲜
货架期
Pasteurized meat products
Preservation
Shelf life
