肉干品种及肉干保藏技术研究进展  

Research Progress of Meat Jerky Varieties and Meat Jerky Preservation Technology

作　　者：张益卓 李腾 陈菲菲 赵阳 李洋洋 赵长青 ZHANG Yizhuo;LI Teng;CHEN Feifei;ZHAO Yang;LI Yangyang;ZHAO Changqing(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《食品工业科技》2021年第20期440-448,共9页Science and Technology of Food Industry

基　　金：四川省科技厅项目(2019YFG0169)。

摘　　要：肉干作为一种营养丰富、健康美味、携带方便的肉制品,受到众多消费者的喜爱。肉干包括牛肉干、羊肉干、猪肉干、马肉干等畜牧类肉干,鸡肉干、鸭肉干、鹅肉干等家禽类肉干,鱼肉干,蛇肉干、兔肉干等其他类肉干。本文论述了不同品种肉干的研究现状,对引发肉干腐败变质的因素以及常用于肉干等肉制品的保藏技术进行了说明。通过论述不同品种肉干的研究现状和保藏技术,以对肉干风味口感的提升方式、品质的稳定方式以及肉干货架期的延长方式等方面进行分析。本文的研究内容将对市售肉干品质的提升、新品种肉干的研发制作与新型保藏方法的开发有参考意义,也在一定程度上推动了肉制品行业的发展。As a nutritious,healthy,delicious and portable meat product,meat jerky was favored by many consumers.Jerky includes beef jerky,mutton jerky,pork jerky,horse jerky,poultry jerky,goose jerky and other poultry jerky,fish jerky,frog jerky and other aquatic jerky,snake jerky,rabbit jerky and other types jerky.This article reviews the research status of different kinds of meat jerky,explains the factors that cause the spoilage of meat jerky,and the preservation techniques commonly used in meat jerky and other meat products.In this paper,the research status and preservation technology of different meat jerky are summarized,and the methods of improving the flavor and taste of dried meat,stabilizing the quality and prolonging the shelf life of dried meat are analyzed.The research content of this paper would have reference significance for the improvement of the quality of meat jerky in the market,the research of new varieties of meat jerky and the development of new storage methods,and also promote the development of meat products industry to a certain extent.

关 键 词：肉干 风味 品质 保藏 货架期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]