摘要
防腐保鲜的基本原理主要是在尽可能减少肉品中微生物的残留量的前提下,抑制肉品中微生物的生长代谢和酶的活性。可将广为采用的各种防腐方法归结为基本而实用的几种,即控制初始菌量、低温抑菌、高温灭菌、降低aw值、调节pH值、阻氧、避光及添加防腐剂等。
The principle of antiseptic preservation is laid on restraining microorganism growth and mi-crobial enzymatic activities in meat of minimal initial microbial loads.Basic and practical points of view are summed up into initial microbial load control ,low temperature checking,high temperature extermina-tion,Aw value reduction,pH adjustment ,oxygen exclusion,light restriction,aseptic handling etc.
出处
《肉类研究》
2001年第3期30-33,共4页
Meat Research
关键词
肉制品加工
防腐保鲜
控制因素
meat product
antiseptic and pre serv ing
controlling factor
