Research progress on application of plant essential oils in preservation and storage of marinated meat products

  • HUANG Maowei ,
  • BAO Yuanxin ,
  • SUN Rongze ,
  • LI Maoyue ,
  • ZENG Zhen ,
  • LIU Yuntao ,
  • WANG Caixia ,
  • HU Bin ,
  • LI Cheng
Expand
  • (College of Food Science, Sichuan Agricultural University, Ya'an 625000, China)

Received date: 2022-11-04

  Revised date: 2022-12-31

  Online published: 2023-12-08

Abstract

Marinated meat products are prone to spoilage caused by microbial contamination and oxidation during processing and storage. In recent years, it has attracted widespread attention to the use of plant essential oils in marinated meat products to inhibit microbial growth and delay meat oxidation. The main causes of spoilage of marinated meat products, the antibacterial and antioxidant activity of plant essential oils, the forms of application, and the application of plant essential oils to marinated meat products were reviewed in this paper. The present problems and potential development were expounded on and prospected. The references for the application of plant essential oils in marinated meat products were provided in the paper.

Cite this article

HUANG Maowei , BAO Yuanxin , SUN Rongze , LI Maoyue , ZENG Zhen , LIU Yuntao , WANG Caixia , HU Bin , LI Cheng . Research progress on application of plant essential oils in preservation and storage of marinated meat products[J]. Food and Fermentation Industries, 2023 , 49(21) : 338 -345 . DOI: 10.13995/j.cnki.11-1802/ts.034205

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