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食品与发酵工业  2021, Vol. 47 Issue (9): 328-334    DOI: 10.13995/j.cnki.11-1802/ts.025311
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
天然保鲜剂的作用机理及其在调理肉制品中的应用研究进展
王春幸1, 张东1, 贺稚非1,2, 李芳1, 陈茹1, 李洪军1,2*
1(西南大学 食品科学学院,重庆,400715)
2(重庆市特色食品工程技术研究中心,重庆,400715)
The mechanism of natural preservatives and its application in prepared meat products
WANG Chunxing1, ZHANG Dong1, HE Zhifei1,2, LI Fang1, CHEN Ru1, LI Hongjun1,2*
1(College of Food Science,Southwest University,Chongqing 400715,China)
2(Chongqing Engineering Research Centre of Regional Foods,Chongqing 400715,China)
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摘要 调理肉制品是指预先经过处理,仅需简单加工即可食用的一类预制肉制品,因其种类繁多、营养美味、食用方便等特点深受消费者喜爱。调理肉制品加工过程中未经杀菌,在贮运销售过程中易发生微生物污染、蛋白质氧化和脂质氧化等现象,造成营养品质下降。在加工中使用保鲜剂可有效减少这些问题,但随着对化学保鲜剂毒理学研究的深入,其安全性受到争议。天然保鲜剂具有安全性高、适用范围广、保鲜效果好等特点,成为调理肉制品防腐保鲜的研究热点。该文主要综述了天然保鲜剂的分类、抑菌和抗氧化机理以及在调理肉制品中的应用,探讨了天然保鲜剂的发展趋势,以期为提高调理肉制品的安全性提供技术支持。
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王春幸
张东
贺稚非
李芳
陈茹
李洪军
关键词:  天然保鲜剂  调理肉制品  抑菌  抗氧化    
Abstract: Prepared meat products refer to a kind of meat products which are pretreated and can be eaten by simple processing. They are preferred by consumers because of their wide variety, delicious taste and rich nutrition, and convenient eating. Since prepared meat products are not sterilized during processing, microbial contamination, protein oxidation and lipid oxidation are prone to occur during the storage, transportation and sales process which could result in a decline of nutrition. The use of the preservatives can effectively reduce these problems, however, considering the side effects of the chemical preservatives, its safety has been questioned. Natural preservativess have the characteristics of high safety, wide application range, and excellent preservation effect, which have become the research hots pot of preservation of prepared meat products. This article reviewed the classification, antibacterial, antioxidant mechanism of natural preservatives and its application in prepared meat products. The development of the natural preservatives was also been discussed, which provides support for improving the safety of prepared meat products.
Key words:  natural preservatives    prepared meat products    antibacterial    antioxidant
收稿日期:  2020-08-12      修回日期:  2020-11-06           出版日期:  2021-05-15      发布日期:  2021-06-03      期的出版日期:  2021-05-15
基金资助: 国家兔产业技术体系肉加工与综合利用(CARS-43-E-1);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
作者简介:  硕士研究生(李洪军教授为通讯作者,E-mail:983362225@qq.com)
引用本文:    
王春幸,张东,贺稚非,等. 天然保鲜剂的作用机理及其在调理肉制品中的应用研究进展[J]. 食品与发酵工业, 2021, 47(9): 328-334.
WANG Chunxing,ZHANG Dong,HE Zhifei,et al. The mechanism of natural preservatives and its application in prepared meat products[J]. Food and Fermentation Industries, 2021, 47(9): 328-334.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025311  或          http://sf1970.cnif.cn/CN/Y2021/V47/I9/328
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