摘要
鸡肉产品在贮运中易受到微生物污染,导致品质下降甚至带来安全隐患,防腐保鲜一直是鸡肉生产和加工上的难题。因此保鲜技术,特别是安全高效的生物保鲜技术研究和应用受到广泛关注。综述了近年来国内外植物源、动物源、微生物源和酶类生物保鲜剂应用于鸡肉及鸡肉制品的现状,并对未来的发展方向提出了展望。
The chicken products are easily polluted by microbial contamination during its storage and transportation, which may cause the decrease in its quality and even bring security risks, so preservation has always been the difficult problem of chicken production and processing. Consequently, the research and application of fresh-keeping technology, especially the biological preservation technology with safety and high efficiency are widely concerned. The worldwide application of biological fresh-keeping agent form plants, animals, microbial sources and enzymes on chicken and chicken products in recent years have been reviewed and its development in the future has been proposed.
出处
《食品工业》
北大核心
2017年第8期192-195,共4页
The Food Industry
基金
肉鸡现代产业链关键技术集成研究与产业化示范(2016NZ0003-05)
四川省科技支撑项目
无抗生素模式养殖肉鸡技术研究与应用(16R-01)
肉类加工四川省重点实验室开放基金科研项目
关键词
鸡肉
鸡肉产品
生物保鲜
研究
应用
chicken
chicken products
biological preservation
research
application
