冰温结合气调技术在肉品保鲜中的应用  

Review on Application of Superchilling Combined with Modified Atmosphere Packaging on Preservation of Meat Products

作　　者：李暮春[1] 李沛军[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《山西农业科学》2013年第2期178-182,共5页Journal of Shanxi Agricultural Sciences

基　　金：国家"十二五"科技支撑计划项目(2012BAD28B02)

摘　　要：食品保鲜对于产品的安全性和可靠性非常重要。肉类是易腐食品,需要更好和更先进的保鲜技术,冰温和气调保鲜技术可以有效地延长肉品货架期。阐述了冰温和气调技术的原理及其在肉品保鲜中的应用现状,并对冰温结合气调技术在肉品保鲜中的应用前景进行了展望。Preservation technology is very important for the food safety and reliability.Meat is perishable food,which demands for better and more advanced preservation technology.The shelf life of meat and meat products could be effectively extended by the preservation technology of superchilling combined with modified atmosphere packaging(MAP).The principle of superchilling and MAP technology,as well as their application in meat preservation has been discussed in the paper.Further more,the application of the technology in meat preservation is prospected.

关 键 词：冰温技术 气调包装 肉品 保鲜 

分 类 号：TS205.7[轻工技术与工程—食品科学]