新型腌制技术在肉制品中的研究进展  

Research Progress in New Curing Technology of Meat Products

作　　者：陈星 沈清武 王燕 罗洁 CHEN Xing;SHEN Qing-wu;WANG Yan;LUO Jie(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院

出　　处：《食品工业科技》2020年第2期345-351,共7页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401505)

摘　　要：随着肉品加工技术的发展,腌制作为肉类加工中一种常用的技术,其作用已从单纯的防腐发展为形成独特风味、改善色泽、提高产品品质。随着研究逐步深入,新技术如脉冲电场、冲击波技术等在肉品加工中的应用前景广阔,是肉品加工领域的研究热点。因此,本文首先总结了传统腌制技术如干腌法、湿腌法、注射腌制法、混合腌制法概念及原理,随后分析其利弊及在工业化生产中的应用,综述了肉制品加工中现代腌制技术应用现状,包括食品加工中新技术如脉冲电场技术、冲击波技术等在腌制中的研究应用,并阐述了腌制技术的发展趋势,以期为现代腌制技术及新技术在肉制品中的工业化应用和我国腌制肉制品产业的发展提供理论依据。With the development of meat processing technology,curing as a commonly used technology in meat processing,has developed from simple preservation to forming unique flavor,improve color and enhance product quality. With the gradual deepening of research,new technologies(pulsed electric field and shock wave technology)have a broad application prospect in meat processing,which is a research hotspot in the field of meat processing. Therefore,this paper summarized the concepts and principles of traditional curing techniques,such as dry curing,wet curing,injection curing and mixed curing. Then their advantages and disadvantages and the application in industrial production were analyzed. The application status of modern curing technology in meat processing was summarized,including the new technologies(pulsed electric field technology and shock wave technology)in application of curing. And the development trend of curing technology was put forward to promote the industrialized application of modern curing technology in meat products and provide theoretical basis for the development of cured meat industry in China.

关 键 词：肉制品 腌制 应用 新型技术 

分 类 号：TS205.2[轻工技术与工程—食品科学]