新型冷却肉保鲜剂的研究进展  

Research Progress on the Novel Preservative of Chilled Meat

作　　者：黄威[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《肉类研究》2009年第1期82-84,共3页Meat Research

摘　　要：本文对冷却肉保鲜剂的研究现状进行了综述,主要内容包括生物保鲜剂、天然植物提取液保鲜剂以及涂抹保鲜剂的保鲜原理、发展和应用情况,其中对生物保鲜剂中的乳酸链球菌素及溶菌酶保鲜剂进行了较为详细的介绍;同时,本文也提出了冷却肉保鲜剂存在的问题和研究方向,以期为以后肉类保鲜研究和生产提供参考。This paper reviewed the latest research progresson preservative for chilled meat. Biological fresh-keeping agent, natural fresh-keeping agents and coating fresh-keeping agent and their principle, development and application were provided in this article. Otherwise, Nisin and Lysozyme were presented detailedly. Also the application status and trends of the technology were analyzed so to lay a foundation and reference for further study and production.

关 键 词：冷却肉 生物保鲜剂 涂膜保鲜剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]