熏烧烤肉制品包装方式研究进展  

A review on packaging for smoked and roasted meat products

作　　者：赵嘉越 张一敏[1] 罗欣[1] 毛衍伟[1] 梁荣蓉[1] 韩明山 朱立贤[1] ZHAO Jia-yue;ZHANG Yi-min;LUO Xin;MAO Yan-wei;LIANG Rong-rong;HAN Ming-shan;ZHU Li-xian(Shandong Agricultural University, College of Food Science and Engineering, Tai＇ an 271018, China;Inner Mongolia Khorchin Industry co. , LTD. , Tongliao 028000, China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]内蒙古科尔沁牛业有限公司,内蒙古通辽028000

出　　处：《食品与发酵工业》2018年第4期279-286,共8页Food and Fermentation Industries

基　　金："十三五"国家重点研发计划课题(2016YFD040150503);国家肉牛牦牛产业技术体系(CARS-038);山东省牛产业创新团队(SDAIT-09-09);山东省"双一流"奖补资金(SYL2017XTTD12)

摘　　要：如何延长货架期、提高肉品质量一直是肉类企业关注的焦点,对肉品进行恰当的包装销售已是一个势在必行的发展趋势。包装具有保护食品原有品质及延长食品货架期的作用。熏烧烤肉制品是受消费者喜爱的传统肉制品,在肉制品体系中占有相当重要的地位,但在储存和销售过程中易发生腐败变质,致使其营养价值降低,适口性及外观改变,同时还可能导致有毒有害物质的产生。该文主要基于熏烧烤肉制品的特点,同时通过与生鲜肉包装方式的比较,综述了不同包装方式对熏烧烤肉制品品质的影响,重点介绍了不同包装方式在熏烧烤肉制品中应用的利弊。The function of packaging is to improve food quality and extend the shelf life of food. Smoked and roasted meat products are Chinese traditional meat products,preferred by a lot of consumers,which play a very important role in the meat production market. But this type of meat product is very easy to spoilage during meat storage and distribution,which will reduce the nutritional value,change its palatability and appearance. It can also lead to the generation of toxic and harmful substances. Based on the characteristics of smoked and roasted meat products,this paper summarized the influence of different packaging methods on the quality of smoked and roasted meat products,and mainly introduced the advantages and disadvantages of different packaging methods in the application of smoked and roasted meat products. The paper reviewed the comparison of different packaging methods of fresh meat. Prolonging the shelf life and improving the quality of meat products has always been the focus of meat industry.

关 键 词：熏烧烤肉制品 真空包装 气调包装 货架期 

分 类 号：TS206[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]