可降解包装及其对食品品质的影响研究进展  

Research progress on degradable packaging and its effect on food quality

作　　者：杨秀丽[1] 严湘军 曹毛毛 郝春晖 刘文营[2] YANG Xiuli;YAN Xiangjun;CAO Maomao;HAO Chunhui;LIU Wenying

机构地区：[1]中国人民解放军96951部队,北京100085 [2]中国肉类食品综合研究中心,北京100068

出　　处：《肉类工业》2021年第12期47-54,共8页Meat Industry

摘　　要：为拓展可降解包装的制备材料来源,分析潜在的功能强化途径,就不同原料可降解包装的主要性能及其在食品贮藏、保鲜中的应用效果进行了综述。可降解包装的利用不仅能够在一定程度上有效降低微生物损害、减缓理化品质劣变和维持较好的感官品质,而且材料本身具有较好的可降解特性,为可降解食品包装的开发利用提供参考借鉴。In order to expand the sources of degradable packaging materials and analyze the potential functional enhancement pathways,the main properties of degradable packaging with different raw materials and their application effects on the food storage and preservation were reviewed.The utilization of degradable packaging could not only effectively reduce microbial damage,slow down the deterioration of physicochemical quality and maintain good sensory quality to a certain extent,but also the material itself had good degradable characteristics,and it provided the reference for the development and utilization of degradable food packaging.

关 键 词：可降解包装 拉伸强度 功能性 货架期 理化性能 感官特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]