ε-聚赖氨酸在肉制品保鲜中的应用  

Application of ε-polylysine in Preservation of Meat Products

作　　者：吴晨奇 高以任 宋京城[1] 高岳[1] 韩宇鹏 崔保威 WU Chenqi;GAO Yiren;SONG Jingcheng;GAO Yue;HAN Yupeng;CUI Baowei(Suzhou Polytechnic Institute of Agriculture,Suzhou 215000,China;Suzhou University of Science and Technology,Suzhou 215000,China)

机构地区：[1]苏州农业职业技术学院,江苏苏州215000 [2]苏州科技大学,江苏苏州215000

出　　处：《食品安全导刊》2021年第33期183-185,189,共4页China Food Safety Magazine

基　　金：江苏省高校自然科学研究面上项目(16KJD55002);苏州农业职业技术学院青年教师科研能力提升计划资助项目(PPN201712);江苏省高等学校大学生创新创业训练计划项目(201912808004Y)。

摘　　要：肉制品富含营养,肉质易受其他因素的影响而改变,传统保鲜剂添加过量会残留人体内引发食品安全问题,现需环保、抑菌效果佳的生物保鲜制剂。ε-聚赖氨酸是一种抑菌效果好、安全性高、热稳定性好,生物发酵产生的天然氨基酸聚合物,在食品保鲜和防腐领域有广阔前景。本文综述了ε-聚赖氨酸防腐保鲜的特性、抑菌机制及其目前在肉制品中的相关研究成果,旨在为对ε-聚赖氨酸的进一步研究与开发提供一定的理论基础。Meat products are rich in nutrition,and meat quality is easy to change by other factors.Excessive addition of traditional preservative will cause food safety problems in the human body,and now environmental protection and biological preservation preparations with good antibacterial effect are needed.-Pollysine is a natural amino acid polymer produced by good antibacterial effect,high safety,good thermal stability and biological fermentation,which has broad prospects in the field of food preservation and anticorrosion preservation.This paper reviews the properties of-polylysine corrosion preservation and its current research results in meat products,aiming to provide some theoretical basis for further research and development of-polylysine.

关 键 词：Ε-聚赖氨酸 肉制品 保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]