摘要
冷鲜肉由于在价格以及营养等方面具有优点,而广受大众青睐。但其在屠宰、加工、销售等环节易受微生物的污染,颜色、气味等品质也易发生变化造成货架期短等问题,制约了冷鲜肉行业的进一步发展。而在人口众多的中国,肉类消费水平一直处于世界前列,肉类贮藏、维持肉类及其制品的品质始终是亟需解决的问题。因此,防腐保鲜技术在我国肉类食品中显得尤为重要,其在肉类食品行业的发展中,具有广泛的应用前景。本文综述了冷鲜肉腐败变质的主要原因,包括微生物的污染、脂质氧化和肌红蛋白的变色,且对化学保鲜技术如有机酸类、微生物代谢产物类等技术和物理保鲜技术如包装技术、辐照技术等技术及其防腐机理进行阐述;另外列举了其在肉类保鲜中的应用现状,分析了保鲜技术的优点及其在应用中存在的局限性,并对未来保鲜技术做出展望,以期为冷鲜肉的防腐以及保鲜技术的进一步深入研究提供一定的理论基础。
Chilled meat is favored by consumers because of its fresh,low price and high nutritive value.However,it is susceptible for microbial contamination in slaughtering,processing,marketing and other links,as well as the change of its color,odor and other qualities,which results in short shelf life,even losing its edible value and other problems of chilled meat,restricting the further development of the fresh meat industry.Therefore,the preservative preservation technology is particularly important in China's meat food,and it has a wide range of application prospects in the development of meat food industry.This paper describes the main reasons for the corruption and deterioration of chilled meat,including microbial contamination,lipid oxidation and discoloration of myoglobin.Besides,it elaborates on chemical preservation technologies such as organic acids,microbial metabolites and physical preservation technologies such as packaging technology,irradiation technology,etc.,and their anticorrosion mechanisms.In addition to enumerating the status quo of its application in the preservation of meat,analyzing the advantages of preservation technology and its limitations in the development,and making future research proposals for the development of meat food.In addition,it lists the current status of its application in meat preservation,analyzes the advantages of the preservation technology and its limitations in application,and makes prospects for future preservation technologies,with a view to providing a certain theoretical basis for the further in-depth research on the preservation technology for the preservation of the preservation of cold meat as well as the preservation of fresh meat.
作者
娄世豪
李丹丹
孙小晶
高山
韩雪
李莹
修建华
王俊峰
LOU Shihao;LI Dandan;SUN Xiaojing;GAO Shan;HAN Xue;LI Ying;XIU Jianhua;WANG Junfeng(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,China;Hebei Hawthorn Industry Research Institute,Chengde 067000,China;Hebei Hawthorn Processing Technology Innovation Center,Chengde 067000,China;Chengde Xin’ao Food Co.,Ltd.,Chengde 067000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第8期358-365,共8页
Science and Technology of Food Industry
关键词
冷鲜肉
腐败变质
保鲜技术
防腐机理
应用现状
chilled meat
corruption and deterioration
preservation technology
anti-corrosion mechanism
current status of application
