植物提取物在肉类加工制品中的应用与研究进展  

Application and research progress of plant extracts in processed meat products

作　　者：臧芳波 牟德华[1] 冯随 化稳 王世杰 高晓光[1] ZANG Fangbo;MOU Debua;FENG Sui;HUA Wen;WANG Shijie;GAO Xiaoguang

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北双鸽食品股份有限公司,河北石家庄050021 [3]河北省生猪加工技术创新中心,河北石家庄050021

出　　处：《肉类工业》2021年第5期30-37,共8页Meat Industry

基　　金：河北省省级省校科技合作开发资金支持项目;河北省高等学校科学技术研究项目,项目编号(BJ2018061)。

摘　　要：肉制品易因脂质氧化、微生物生长等问题导致其品质下降,货架期变短。植物提取物中富含多酚、黄酮、萜类等活性物质,具有较好的抑菌和抗氧化活性,且安全性较高,已逐渐成为肉制品防腐保鲜方面研究的热点。对植物提取物中常见的几种活性成分及其在肉制品中的应用进行了阐述,提出了植物提取物应用时存在的问题及展望,为植物提取物在肉类加工制品中的应用提供更多的理论依据。Meat products were prone to decline in quality due to lipid oxidation and microbial growth,and shelf life was shortened.Plant extracts were rich in polyphenols,flavonoids,terpenes and other active substances,and there were better antibacterial and antioxidant activities,and safety was higher,and it had gradually become a research hot spot in the antiseptic and preservation of meat products.The common active ingredients in plant extracts and their applications in meat products were described,and the problems and prospects in the application of plant extracts were put forward,and it provided more theoretical basis for the application of plant extracts in processed meat products.

关 键 词：植物提取物 活性成分 肉制品 应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]