Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 334 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033808

Promoting effect of plant polyphenols synergized with modified atmosphere packaging on meat preservation

  • ZHANG Yiyi ,
  • NAN Yanming ,
  • ZHANG Huiwang ,
  • SONG Wei ,
  • WANG Lingling ,
  • YAN Yuzhen ,
  • WANG Zichao
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  • 1(College of Modern Agriculture and Biotechnology, Ankang University, Ankang 725700, China)
    2(Hanbin Agricultural and Rural Bureau, Ankang 725700, China)

Received date: 2022-10-01

  Revised date: 2022-11-13

  Online published: 2024-01-31

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Abstract

Meat is rich in amino acids, proteins, and fats, and is one of the most important foods for human beings. Fresh meat is the main product of the meat supply; however, it is prone to degradation or oxidation due to the presence of microorganisms and endogenous enzymes, resulting in spoilage and deterioration and leading to the loss of edible and commercial values. Plant polyphenols synergized with modified atmosphere packaging are natural and safe, and can effectively improve the quality of meat and prolong its shelf life. At present, it has been used as a new type of processing and packaging technology for meat preservation. This paper summarized the applications of plant polyphenols synergized with modified atmosphere packaging in meat preservation, aiming to provide a reliable and effective fresh meat preservation technology for the food industry.

Key words： plant polyphenols; modified atmosphere packaging; synergistic effect; meats; preservation

Cite this article

ZHANG Yiyi , NAN Yanming , ZHANG Huiwang , SONG Wei , WANG Lingling , YAN Yuzhen , WANG Zichao . Promoting effect of plant polyphenols synergized with modified atmosphere packaging on meat preservation[J]. Food and Fermentation Industries, 2024 , 50(1) : 334 -340 . DOI: 10.13995/j.cnki.11-1802/ts.033808

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