肉制品加工中使用的辅料——防腐剂  

Ingredients in Meat Processing:Preservatives

作　　者：王盼盼[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》2011年第4期33-40,共8页Meat Research

摘　　要：食品防腐剂是一类具有抑制微生物增殖或杀死微生物的化合物。防腐剂抑制与杀死微生物的机理十分复杂,在食品的生产过程中,要正确选用防腐剂,注意其种类、性质、使用范围、价格、毒性、防腐剂的并用及其他因素。目前我国常用的化学防腐剂有苯甲酸及其钠盐、山梨酸及其钾盐、丙酸盐、对羟基苯甲酸酯类、脱氢醋酸及其盐类等;常用的天然防腐剂有植物来源的食品防腐剂、动物来源的食品防腐剂、微生物来源的食品防腐剂及一些新型海洋生物型食品防腐剂等。Preservatives is a kind of compounds which can inhibit the growth of microorganism or kill microorganism. The mechanism of inhibition is very complex. Preservatives should be used correctly during food production process. The type, nature, scope, price, toxicity and other factors should also be paid attention. The common chemical preservatives include benzoic acid and benzoate, sorbic acid and sorbate, propionate, para-hydroxybenzoate, dehydroacetic acid and sodium dehydroacetate and others. The common biological preservatives include plant, animal and microorganism origin of biological preservatives and some new type of food preservatives.

关 键 词：肉制品 辅料 防腐剂 化学防腐剂 生物防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]