生物技术在肉类生产加工中应用的战略思考  

A perspective on applications of biotechnology to meat industry

作　　者：李春保[1] 丁世杰 徐幸莲[1] 周光宏[1] LI Chunbao;DING Shijie;XU Xinglian;ZHOU Guanghong(College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Control, Ministryof Science and Technology, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of MeatProcessing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing, andQuality and Safety Control, Nanjing 210095, China)

机构地区：[1]南京农业大学食品科技学院国家肉品质量安全控制工程技术研究中心教育部肉品加工与质量控制重点实验室农业农村部肉品加工重点实验室江苏省肉类生产与加工质量控制协同创新中心

出　　处：《生物产业技术》2019年第4期69-74,共6页Biotechnology & Business

摘　　要：近年来,生物技术在农业、食品等领域得到广泛应用,成为世界各国农业、食品工业及相关科技领域竞相争夺的制高点。与欧美发达国家相比,我国在农业或食品生物技术领域还存在较大差距,目前仍以跟踪为主,原始创新不足。本文以肉品发酵剂、生物防腐剂(如Nisin等)、质构改良剂(如转谷氨酰胺酶)以及培养肉为例,综述了生物技术在肉类生产加工中的应用现状、存在问题以及发展趋势等,并剖析了2020~2035年我国生物技术在肉品领域的前沿科学技术问题,提出了我国在此领域研究的相关政策建议,包括生物技术载体的挖掘、重构和稳定化、生物工程技术的可持续化、生物工程技术产品的商品化及在肉品加工与生物防控方面的应用,以期为我国肉类产业和科技发展提供一定的指导。In recent years, biotechnology has been widely applied in agriculture and food industry, which has been a highlight of international competence in the field of agriculture and food. China is backward to developed countries in agricultural and food biotechnologies, which is characteristic of following the developed countries and lack of innovations. In this paper, the situations, problems and trends of applications of biotechnology to meat industry were reviewed based on several examples for applications of biotechnology to meat industry, i.e., starter culture, biological preservatives (e.g., Nisin), texture modifiers (e.g., transglutaminase) and cultured meat. The key scientific and technological questions were put forward on these applications during the period from 2020 to 2035. New strategies were proposed, which attached the importance to leading the development of meat industry in China, including new biological resources, gene reconstruction and stabilization, sustainability, commercialization and applications to meat industry.

关 键 词：生物技术 发酵剂 生物防腐剂 培养肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]