不同天然防腐剂对肉制品保鲜作用的研究进展  

Research Progress of Different Natural Preservatives on Preservation of Meat Products

作　　者：高志鑫 刘晓柳 张菊 李树立[1,2] 赵士豪 GAO Zhixin;LIU Xiaoliu;ZHANG Ju;LI Shuli;ZHAO Shihao(School of Biological Science and Engineering,Hebei University of Economics and Trade,Shijiazhuang 050061,China;Hebei Poultry Deep Processing Technology Innovation Center,Shijiazhuang 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]河北省禽肉深加工技术创新中心,河北石家庄050061

出　　处：《现代食品》2020年第22期43-46,共4页Modern Food

基　　金：河北省重点研发计划项目“即食太行鸡鸡肉制品加工关键技术研究与示范”(编号:18227118D);石家庄市重点研发计划项目“酱卤鸡肉制品食盐减量化及多栅栏绿色保鲜技术研究”(编号:201170302A)。

摘　　要：随着社会经济的不断发展和生活水平的不断提高,人们对于肉制品的需求也越来越高,对于健康的要求也越来越严格。为了延长肉制品的货架期,天然防腐剂成为肉制品保鲜的新主题。本文综述了近几年来的一些天然防腐剂在肉制品中的保鲜作用,重点阐述了植物源、动物源、微生物及其代谢产物3种主要来源的天然防腐剂在肉制品保鲜中的研究进展,为肉制品在加工时的保鲜方法提供参考。With the continuous development of social economy and the continuous improvement of people’s living standards,the demand for meat products is higher and higher,and the requirements for health are more and more strict.In order to delay the shelf life of meat products,natural preservatives have become a new theme of meat products preservation.In this paper,the effects of some natural preservatives on the preservation of meat products in recent years were reviewed.The research progress of three main sources of natural preservatives in meat products preservation,including plant-derived materials,animal derived materials,microorganisms and their metabolites,was emphatically elaborated,which provided a reference for the preservation methods of meat products in the processing time.

关 键 词：天然防腐剂 保鲜 肉制品 植物源 动物源 

分 类 号：TS202.3[轻工技术与工程—食品科学]