栅栏技术在中式香肠加工中的研究进展  

Advances in Research on Application of Hurdle Technology in Chinese Traditional Sausage Processing

作　　者：龙昊[1] 刘成国[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《肉类研究》2011年第2期45-48,共4页Meat Research

摘　　要：根据栅栏技术基本原理,分析中式香肠中的主要栅栏因子,概述近期开发利用的天然或人工合成的香肠制品抑菌剂和抗氧化剂,展望栅栏技术应用于中式香肠安全性控制的发展趋势。Based on the principle of hurdle technology, main hurdle factors of Chinese traditional sausage processing are analyzed here. Natural and synthetic bacteriostatic agents and antioxidants that have been recently developed and utilized are summarized. Besides, the development trend of application of hurdle technology in the safety control of Chinese traditional sausage is proposed.

关 键 词：栅栏技术 肉制品 中式香肠 添加剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]