低温肉制品保鲜技术综述  

Review on preservation technologies of low-temperature meat products

作　　者：李威娜[1] 徐松滨 张玲[1] 刘中深[1] 

机构地区：[1]黑龙江生物科技职业学院,黑龙江哈尔滨150025 [2]黑龙江省家畜繁育指导站,黑龙江哈尔滨150025

出　　处：《食品工程》2013年第3期13-15,40,共4页Food Engineering

基　　金：黑龙江省教育厅高职高专院校科学技术研究项目(12525092)

摘　　要：低温肉制品营养丰富,存放中易受微生物和环境因素影响发生腐败变质现象。综述了低温肉制品特点、存在的问题和低温肉制品保鲜方法,并简要介绍了低温保鲜法、杀菌保鲜法、生化保藏法、真空保鲜法、气调保鲜法、双除双层保鲜法、栅栏技术等肉品保鲜方法的原理、特点及应用。Due to abundance in nutrients, low-temperature meat products will easily be corrupted in the preservation when effected by microorganisms and environment. This product＇s characteristics, existing problems and preservation methods were reviewed. This paper described the principle, characteristics, and application of low-temperature meat products preservation methods which were low-temperature, sterilization, bio-chemical, vacuum, modified atmosphere, double layer, and hurdle technology.

关 键 词：低温肉制品 保鲜技术 HACCP 双除双层保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]