几种天然保鲜剂在低温肉制品中的应用  

Application of Several Natural Preservatives in Low-temperature Meat Products

作　　者：晋圣坤[1] 卫飞[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《肉类研究》2011年第9期40-42,共3页Meat Research

摘　　要：低温肉制品是采用较低的杀菌温度进行巴氏杀菌,在生产、运输、销售过程中始终处于低温状态下的肉制品。本文介绍了乳酸链球菌素、溶菌酶、壳聚糖、茶多酚几种天然保鲜剂的性质、抑菌机理及在低温肉制品中的应用。Low-temperature meat products are distinguished from high-temperature meat products in that low-temperature meat products are pasteurized at low temperatures and are always kept at low temperatures during production, transport and distribution. Owing to low-temperature sterilization, low-temperature meat products are highly nutritional, and taste exquisite, but are readily contaminated with Bacillus, causing a shortening of their shelf-lives. Both chemical and natural preservatives have been used to solve the problem. Although chemical preservatives would lead to safety problems, safe and green natural preservatives can accord with the current consumer requirement. Several natural preservative such as nisin, lysozyme, chitosan and tea polyphenols are introduced in this paper from the aspects： properties, mechanisms of action, and current and future applications in low-temperature meat products.

关 键 词：乳酸链球菌素 溶菌酶 壳聚糖 茶多酚 低温肉制品 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]