预调理肉制品防腐保鲜技术的研究进展  

Research Progress on Antisepsis and Preservation Technology of Pre-prepared Meat Products

作　　者：张根生[1] 丁一丹 郑野 谢春丽 倪雪 王铁钧 ZHANG Gen-sheng;DING Yi-dan;ZHENG Ye;XIE Chun-li;NI Xue;WANG Tie-jun(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国调味品》2020年第6期185-190,共6页China Condiment

基　　金：哈尔滨商业大学2019年研究生创新科研资金项目(2019SPCX004)。

摘　　要：预调理肉制品因具有营养丰富、食用方便等优点而被广大消费者喜爱。目前国内外对于预调理肉制品可采用的保鲜技术较多,但还没有较为完善的保鲜方案,且预调理肉制品在销售过程中还存在货架期短、保鲜技术不完善等问题。因此,对于预调理肉制品的保鲜办法还需要进一步研究。在分析预调理肉制品腐败变质原因的基础上,综述了目前国内外预调理肉制品中研究较多的低温保鲜技术、食品保鲜剂、辐照技术、超高压保鲜技术、包装保鲜及进展,为提高食品行业内预调理肉制品的品质、延长预调理肉制品的货架期提供了参考。Pre-prepared meat products are favored by consumers because they are rich in nutrition and convenient to eat.At present,there are many fresh-keeping technologies for pre-prepared meat products at home and abroad,but there is no perfect preservation scheme,and there are problems such as short shelf life and imperfect preservation technology in the selling process of pre-prepared meat products.Therefore,further research is needed on the preservation methods of pre-prepared meat products.On the basis of analyzing the causes of spoilage and deterioration of pre-prepared meat products,this paper summarizes the research progress on the fresh-keeping technologies such as low-temperature preservation technology,food preservatives,irradiation technology,ultra-high pressure preservation technology,packaging and preservation which are currently studied more in pre-prepared meat products at home and abroad.It has provided a reference for improving the quality of pre-prepared meat products and extending the shelf life of pre-prepared meat products in the food industry.

关 键 词：预调理肉制品 腐败变质 货架期 研究进展 

分 类 号：TS205.9[轻工技术与工程—食品科学]