传统腌腊制品及其安全性控制研究进展  

Research Progress on Traditional Cured Products and Their Safety Control

作　　者：周星辰 王卫[1] 吉莉莉[1] 雷英杰 白婷[1] 张佳敏[1] ZHOU Xing-chen;WANG Wei;JI Li-li;LEI Ying-jie;BAI Ting;ZHANG Jia-min(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu Sichuan 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《食品与发酵科技》2020年第6期87-91,共5页Food and Fermentation Science & Technology

基　　金：四川省科技计划重点研发项目(2019YFN0007);成都市科技局技术创新研发项目(2019-YF05-00741-SN);国家现代农业产业技术体系四川生猪创新团队(scsztd-3-007)。

摘　　要：腌腊肉制品是我国传统肉制品的典型代表,因其营养丰富、易于加工、风味独特,可贮性好而深受消费者喜爱,但随着现代消费发展,对传统加工可能存在的安全隐患受到特别的关注。腌腊肉制品优质安全化调控涉及的关键技术包括原料肉的优选、水分活度Aw值调控、高低温抑菌或杀菌、真空或气调包装、微生物菌群竞争、添加防腐剂控制等。本文以分析传统腌腊肉品的特性为基础,对腌腊制品的安全性控制技术进行了概要综述。Cured meat products are a typical representative of traditional meat products in China.They are loved by consumers because of their rich nutrition,easy processing,unique flavor,and good storability.However,with the development of modern consumption,the potential safety hazards of traditional processing are particularly affected.The key technologies involved in the regulation of the quality and safety of cured meat products include the optimization of raw meat,the regulation of Aw value,high and low temperature bacteriostasis or sterilization,vacuum or modified atmosphere packaging,competition of microbial flora,control of added preservatives,etc.Based on the analysis of the characteristics of traditional cured meat products,this article summarizes the safety control technology of cured products.

关 键 词：腌腊肉制品 产品特性 安全性 优质化 调控技术 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]