四种肉类保鲜新技术的研究现状与展望
肉类作为机体摄取蛋白质的主要来源之一, 其安全性和新鲜性一直深受食品生产者和广大消费者的密切关注。传统的保鲜技术在延长肉类保质期方面存在一定的局限性, 单靠传统技术已经难以满足消费者获得高品质新鲜肉品的要求, 因此亟待提出新型的保鲜技术进一步改进传统的保鲜技术。本文从保鲜机制、保鲜应用、研究现状与展望等方面出发, 对国内应用较少的冰温保鲜、活性包装保鲜、超高压保鲜、生物保鲜剂保鲜等四种保鲜技术进行了阐述, 期望为进一步研究新型保鲜剂技术和扩大它们在食品工业中的应用提供重要的理论基础。
As one of the main sources of proteins absorbed by bodies, meats’ safety and freshness has been closely watched by the food producers and consumers. Traditional preservation technologies were nearly difficult to meet the growing demands of acquiring fresh meats of high quality due to some aspects of limitations of traditional preservation technologies to extend the shelf life of products. There is in desperate need of new pre-servation technologies proposed to further improve the traditional preservation techniques. From the aspects of preservation mechanism, cling application, current research, four novel preservation technologies barely used in our country such as ice-temperature preservation, active packing, high pressure processing, biological pre-servative were discussed in detail in order to provide important theoretical basis for further study of new pre-servative technologies and more applications of new technologies in food industry.
标题：四种肉类保鲜新技术的研究现状与展望
英文标题：Status and prospects of four new technologies in meat products preservation
作者：
周菲菲 华南农业大学食品学院;广东省农业科学院蚕业与农产品加工研究所
傅曼琴 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室
肖更生 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室
徐玉娟 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室
吴继军 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室
林羡 广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室
中文关键词:冰温,活性包装,超高压,生物保鲜剂,
英文关键词:ice-temperature preservation,active packing,high pressure processing,biological preservative,
发表日期：2013-07-30
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