酱卤肉制品保鲜技术研究进展  

Research progress on preservation technology of stewed meat product

作　　者：吴晓丽[1] 张相生 蒋爱民[3] 赵电波[1] 张萍 赵慧娟 白艳红[1,2,3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南大用实业有限公司博士后科研工作站,河南鹤壁410600 [3]华南农业大学博士后流动站,广东广州510642

出　　处：《肉类工业》2014年第7期46-50,共5页Meat Industry

基　　金：河南省科技攻关计划项目(132102110056)

摘　　要：介绍了酱卤肉制品保鲜技术的研究进展。对防腐抑菌剂、包装技术(真空包装、气调包装、可食性涂膜)、杀菌技术(加热杀菌、微波杀菌、辐照杀菌、高压杀菌)、低温保藏技术(冷藏、冰温保鲜)在酱卤肉制品中的研究及应用进行了综述,为各种保鲜技术在酱卤肉制品中的应用提供参考。The research progress of preservation technology for stewed meat product was introduced.The researches and applications of preservative,packaging technology（ vacuum packaging,modified atmosphere packaging,edible films）,sterilization technology（ heat sterilization,microwave sterilization,irradiation sterilization,high pressure sterilization） and low temperature preservation（ cold storage,ice-temperature fresh- keeping） in preservation of stewed meat were summarized. It would provide reference for the application of all kinds of preservation technology of stewed meat product.

关 键 词：酱卤肉制品 杀菌 包装 货架期 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]