天然保鲜剂在肉制品保鲜应用中的研究进展  

Research Progress on Natural Preservatives in Meat Product Preservation

作　　者：李培迪[1] 张德权[2] 田建文[3] 

机构地区：[1]宁夏大学农学院,银川750021 [2]中国农业科学院农产品加工研究所,北京100193 [3]宁夏科技厅,银川750001

出　　处：《食品工业》2015年第2期235-238,共4页The Food Industry

摘　　要：保鲜问题一直是限制我国肉制品发展的一个重要原因,传统的化学保鲜剂又威胁到人体健康。天然保鲜剂集无毒、高效、抑菌谱广的优点于一身,无疑成为解决这一问题的理想途径。本课题按天然保鲜剂的来源综述了其目前在肉制品保鲜中的研究进展,并指出其在发展中存在的问题,以期为肉制品保鲜相关研究提供参考。Meat preservation is always an important factor limiting the development of meat products, while chemical preservatives have been recognized to threaten consumers＇ health. Natural preservatives have the benefits of nontoxicity, high efficiency and broad antimicrobial spectrum; undoubtedly become the ideal solution to this problem. According to the source of natural preservatives, the current research progress on meat products preservation is introduced, and the existing problems during its development are pointed out, so as to provide some references for related research.

关 键 词：天然保鲜剂 肉制品 保鲜 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]