天然防腐剂在肉制品保鲜中的应用研究  

Application of Natural Preservatives in Meat Products Preservation

作　　者：张琦[1] Zhang Qi(Enshi Polytechnic,Enshi 445000,China)

机构地区：[1]恩施职业技术学院,湖北恩施445000

出　　处：《现代食品》2019年第2期71-73,共3页Modern Food

摘　　要：随着社会经济的发展及人们生活习惯的变化,现阶段我国肉类工业的发展速度呈现逐年加快的趋势。肉制品具有较为丰富的营养,能满足人体生长发育的蛋白质需求,但肉类由于水分活度较大,极易出现微生物繁殖现象,影响肉类的新鲜度,甚至出现变质现象。为了延长肉类食品的保质期,减少变味、变色及变质现象的出现,应给予相应的保鲜处理,将肉类中微生物及酶的活力抑制,预防脂肪出现氧化反应,保证肉类的新鲜。因此,有效的保鲜处理显得尤为重要,为了分析天然防腐剂在肉制品保鲜中的应用,笔者针对天然防腐剂在肉制品保鲜中的应用必要性进行了分析。With the development of social economy and the change of people’s living habits,the development speed of meat industry in China is increasing year by year.Meat products are rich in nutrition and can meet the protein needs of human growth and development.However,due to the high water activity,meat is prone to microbial reproduction,which affects the freshness of meat and even deteriorates.In order to prolong the shelf life of meat products and reduce the occurrence of flavor,discoloration and deterioration,appropriate fresh-keeping treatment should be given to inhibit the activity of microorganisms and enzymes in meat,prevent oxidation reaction of fat and ensure the freshness of meat.Therefore,effective fresh-keeping treatment is particularly important.In order to analyze the application of natural preservatives in meat preservation,the author analyzed the necessity of the application of natural preservatives in meat preservation.

关 键 词：天然防腐剂 肉制品 保鲜处理 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]