肉制品包装的微生物控制技术概述  

A summary of microorganism control technologies in meat products packaging

作　　者：郝佳[1] 李强[1] 戴岳[1] 段敏[1] 刘文[1] 

机构地区：[1]中国标准化研究院,北京100191

出　　处：《肉类工业》2016年第12期44-49,共6页Meat Industry

摘　　要：微生物污染是造成肉制品腐败的主要风险因子之一,受微生物侵染的肉制品将产生不良风味、颜色发生变化、营养物质流失,从而降低了肉制品的品质,对消费者健康造成威胁。为了减少这些不良影响,在肉制品加工、包装、贮存及运输等各环节均有一系列微生物控制措施。对近些年肉制品包装过程中的几种主要微生物控制技术进行概述,分别介绍了真空包装、气调包装及活性包装的主要特点,并对这几种包装技术的优劣进行了分析及比较。通过比较发现活性包装具有较为优良的特性,发展前景良好。Microbial contamination was one of the main risk factors to cause spoilage of the meat products. Meat products contaminated by microorganism would produce undesirable flavor, color change and loss of nutrients, which reduced the shelf life of meat products and posed a threat to the health of consumers. In order to reduce these bad effects, a taken in all stages including processing, packaging series of microorganisms control measures had been , storage and transportation, etc. Some main control technologies of microorganism in meat products packing course in these years were summarized. The main characteristics of vacuum packaging, modified atmosphere packaging and active packaging were respec- tively introduced, and the advantages and disadvantages of these kinds of packaging technology were ana- lyzed and compared. Active packaging had good characteristic and had a good development prospect by comparison.

关 键 词：肉制品包装 微生物控制 真空包装 气调包装 活性包装 

分 类 号：TS206[轻工技术与工程—食品科学]