天然保鲜剂的作用机理及其在调理肉制品中的应用研究进展  

The mechanism of natural preservatives and its application in prepared meat products

作　　者：王春幸 张东[1] 贺稚非[1,2] 李芳 陈茹[1] 李洪军 WANG Chunxing;ZHANG Dong;HE Zhifei;LI Fang;CHEN Ru;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Centre of Regional Foods,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2021年第9期328-334,共7页Food and Fermentation Industries

基　　金：国家兔产业技术体系肉加工与综合利用(CARS-43-E-1);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：调理肉制品是指预先经过处理,仅需简单加工即可食用的一类预制肉制品,因其种类繁多、营养美味、食用方便等特点深受消费者喜爱。调理肉制品加工过程中未经杀菌,在贮运销售过程中易发生微生物污染、蛋白质氧化和脂质氧化等现象,造成营养品质下降。在加工中使用保鲜剂可有效减少这些问题,但随着对化学保鲜剂毒理学研究的深入,其安全性受到争议。天然保鲜剂具有安全性高、适用范围广、保鲜效果好等特点,成为调理肉制品防腐保鲜的研究热点。该文主要综述了天然保鲜剂的分类、抑菌和抗氧化机理以及在调理肉制品中的应用,探讨了天然保鲜剂的发展趋势,以期为提高调理肉制品的安全性提供技术支持。Prepared meat products refer to a kind of meat products which are pretreated and can be eaten by simple processing.They are preferred by consumers because of their wide variety,delicious taste and rich nutrition,and convenient eating.Since prepared meat products are not sterilized during processing,microbial contamination,protein oxidation and lipid oxidation are prone to occur during the storage,transportation and sales process which could result in a decline of nutrition.The use of the preservatives can effectively reduce these problems,however,considering the side effects of the chemical preservatives,its safety has been questioned.Natural preservativess have the characteristics of high safety,wide application range,and excellent preservation effect,which have become the research hots pot of preservation of prepared meat products.This article reviewed the classification,antibacterial,antioxidant mechanism of natural preservatives and its application in prepared meat products.The development of the natural preservatives was also been discussed,which provides support for improving the safety of prepared meat products.

关 键 词：天然保鲜剂 调理肉制品 抑菌 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]