天然生物防腐剂在肉制品中的应用  

Application of natural biological preservatives in meat products

作　　者：卢绪志 王伟 金维忠 LU Xuzhi;WANG Wei;JIN Weizhong

机构地区：[1]临沂金锣文瑞食品有限公司,山东临沂276036

出　　处：《肉类工业》2020年第6期46-49,共4页Meat Industry

摘　　要：伴随我国人民生活水平的不断提高,肉类加工业也迎来了蓬勃发展。肉制品营养丰富,富含人体所需的蛋白质,但因其水分活度高,极易发生腐败变质,为防止肉制品在生产、贮藏过程中的腐败,就不可避免的要用到防腐剂。化学防腐剂的滥用会危害人体健康,因此,近年来天然的生物防腐剂受到了肉制品行业越来越广泛的关注。综述了几类常用天然生物防腐剂及其在肉制品防腐中的应用和研究现状,分析了有待解决的主要问题,展望了生物防腐剂在肉制品防腐中的应用前景,从而为相关研究人员提供参考。With the continuous improvement of the living standards of people in China,the meat processing industry had also ushered in a vigorous development.Meat products were rich in nutrients,and it had protein required by human body,but because of high water activity,they were easy to spoilage and deterioration.In order to prevent the spoilage of meat products during production and storage,it was inevitable to use preservatives.The abuse of chemical preservatives could harm human health.Therefore,natural biological preservatives hadattracted more and more attention in the meat industryin recent years.Several kinds of commonly used natural biological preservatives and their application and research status in meat products preservatives were reviewed,and the main problems to be solved were analyzed,and the application prospects of biological preservatives in meat products preservatives were prospected.This provided reference for relevant researchers.

关 键 词：生物防腐剂 肉制品 防腐 

分 类 号：TS2[轻工技术与工程—食品科学与工程]