可食性膜在肉及肉制品保质中的应用研究进展  

Research Progress of Edible Film in Meat and Meat Products

作　　者：赵娅英 史巧 王馨蕊 王桂瑛[2,3] 廖国周[3] 李宏 ZHAO Yaying;SHI Qiao;WANG Xinrui;WANG Guiying;LIAO Guozhou;LI Hong(Institute of Agro-product Processing,Yunnan Academy of Agricultural Sciences,Kunming 650221,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Livestock Product Processing Engineering and Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南省农业科学院农产品加工研究所,云南昆明650221 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南农业大学云南省畜产品加工工程技术研究中心,云南昆明650201

出　　处：《食品工业科技》2021年第19期411-417,共7页Science and Technology of Food Industry

基　　金：云南省科技计划项目重大科技专项(2019ZG003);云南省科技计划项目国际科技合作专项(2018IA101)。

摘　　要：肉类及其制品是极易腐烂变质的食品,其保质问题一直是学术界关注的热点。可食性膜由蛋白质、脂类、多糖组成,可作为天然活性物质的载体,为肉制品增加色香味以及各种功能性,既可有效延长肉制品的保质期,又不会对环境造成负担。不同的肉类和肉类产品需要特定的包装条件,复合生物基薄膜在肉类保鲜领域具有广阔的潜力。本文论述了可食性膜制备方法及其在肉和肉制品中国内外的应用研究现状,以期为功能性可食膜在肉和肉制品保质方面的应用提供参考依据。Meat and its products are highly perishable food,and its quality has been the focus of academic attention.Edible film,which is composed of protein,lipid and polysaccharide,can be used as carrier of natural active substance to increase the color,flavor and function of meat products.It can effectively prolong the shelf life of meat products without burdening the environment.Different Meat and meat products need specific packaging conditions,composite bio-based film in the field of meat preservation has broad potential.In this paper,the preparation methods of edible film and its application in meat and meat products at home and abroad are reviewed to provide reference for the application of functional edible film in meat and meat products.

关 键 词：肉品保鲜 肉类包装 可食膜 脂质氧化 

分 类 号：TS207.3[轻工技术与工程—食品科学]