摘要
冷却肉制品的保鲜是肉类制品生产中最受关注的中心问题。无污染、无危害的天然保鲜剂和保鲜方法的研究和开发更加符合现代食品业发展的趋势,同时也是科学研究的重中之重。根据冷却肉中营养丰富、水分活度高、容易变质、货架期短等特点,并结合当今最新的冷却肉保鲜剂和防腐方法,本文比较了使用香辛料保鲜剂、中草药提取液保鲜剂和果蔬保鲜剂等天然保鲜剂的优缺点。同时,介绍几种冷却肉的保鲜方法及其研究状况,并对冷却肉保鲜剂和保鲜方法在未来的发展方向做出展望。
Chilled meat preservation is the most concerned issue in the production of meat products. Researching and developing natural preservatives and methods without pollution and hazards to human beings is more in accordance with the future trends of the modem food industry and must be the number one focus of scientific research. On the basis of the characteristics of chilled meat such as being nutrient-rich, high water activity, being easy to deteriorate, short shelf life and otherwise in combination with the latest discovery in chilled meat preservation, the advantages and disadvantages of spice based preservatives, Chinese herbal extract based preservatives and vegetable and fruit preservatives are compared in this paper. Meanwhile, several chilled meat preservation methods and their current research status are introduced, and future directions in the development of new preservation methods and preservatives for chilled meat are presented.
出处
《肉类研究》
2011年第5期54-57,共4页
Meat Research
关键词
冷却肉
天然保鲜剂
抗菌作用
微生物污染
chilled meat
natural preservative
antimicrobial activity
microbial contamination
