冰温气调贮藏对牛羊肉品质影响的研究进展  

Research advance on influence of controlled freezing-point storage and modified atmosphere packaging on beef and mutton quality

作　　者：孟婷婷[1] 田建文[1,2] 王振宇[3] 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏回族自治区科学技术厅,宁夏银川750001 [3]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品工业科技》2017年第7期395-399,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(201203009;201303083);国家现代肉羊产业技术体系(CARS-39)

摘　　要：创新牛羊肉的贮藏保鲜技术是高品质生鲜牛羊肉及其调理制品加工的必然途径。冰温结合气调贮藏技术在肉制品保鲜方面具有显著作用。本文详细介绍了其在牛羊肉保鲜加工中的应用,综述了其对牛羊肉感官、加工、营养、卫生品质的影响,并对其后期的研究方向做出展望,为此项技术在牛羊肉及其制品中应用提供参考。Technology of storage and fresh-keeping of Innovative is the inevitable way to produce high quality of beef and mutton and its processing products.Controlled freezing-point storage combined with modified atmosphere packaging is positively retaining freshness.This review focuses on the application of its preservation in the processing of beef and mutton.Reviewed the effect of controlled freezing- point storage combined with modified atmosphere packaging on sensory attributes, processing quality, nutrition,hygienic quality of beef and mutton and was prospected, and theoretical references were provided to guide the research and processing of its beef and mutton and its processing products.

关 键 词：冰温气调保鲜 牛羊肉 肉品质 

分 类 号：TS206.2[轻工技术与工程—食品科学]