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作 者:李丹丹 郑丽 刘雨晗 韩庆秋 王震 周欣 LI Dandan;ZHENG Li;LIU Yuhan;HAN Qingqiu;WANG Zhen;ZHOU Xin(College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,China)
出 处:《肉类研究》2020年第11期98-105,共8页Meat Research
基 金:河北省自然科学基金青年科学基金项目(C2020204013);河北农业大学引进人才专项科研启动基金项目(YJ201950)。
摘 要:猪肉蛋白质含量丰富、烹饪后风味鲜美,深受消费者喜爱。随着人们生活水平不断提高,新鲜、安全的猪肉更受消费者青睐。然而,在贮藏、加工和销售过程中,猪肉易受到微生物、内源酶及自身氧化作用的影响,引起品质降低甚至引发安全问题。因此,如何建立环保、便捷的保鲜技术一直是猪肉生产和加工行业的难题。生物保鲜技术以安全、可生物降解、无二次污染等优点成为当今猪肉保鲜领域的研究热点。本文通过对单一生物保鲜技术、复合生物保鲜技术及生物保鲜结合其他保鲜方法的新技术进行归纳总结,并对未来生物保鲜技术的发展进行展望,旨在为猪肉生产加工、销售过程中的防腐保鲜提供参考。Because of its rich protein and delicious flavor after cooking, pork is very popular among consumers. With the continuous improvement of people’s living standards, fresh and safe pork is more favored by consumers. However, during storage, processing and sale, pork is susceptible to microorganisms, endogenous enzymes and auto-oxidation, resulting in quality degradation and even safety problems. Hence, how to establish an environmentally friendly and convenient preservation technology has always been a difficult problem for the pork production and processing industry. Biopreservation technology has become a research hotspot in the field of pork preservation due to its advantages of safety, biodegradability, and no secondary pollution. In this article, the single and combined pork biopreservation technologies, as well as new technologies integrating biopreservation and other preservation methods are summarized, and an outlook on the future of bio preservation technology, aiming to provide reference for pork quality preservation during processing and sale.
分 类 号:TS251.1[轻工技术与工程—农产品加工及贮藏工程]
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