冷鲜肉薄膜/涂层绿色保鲜技术及其应用  

Green preservation technology of chilled meat by film/coating and its application

作　　者：艾淑清 戴淳杰 邹爱军 伍金娥 AI Shu-qing;DAI Chun-jie;ZOU Ai-jun;WU Jin-e(Shool of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023;Wuhan Huikang Lizi Food Co.,Ltd.,Wuhan,Hubei 432200)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉慧康利兹食品有限公司,武汉432200

出　　处：《武汉轻工大学学报》2022年第5期1-7,共7页Journal of Wuhan Polytechnic University

基　　金：大宗粮油精深加工教育部重点实验室开放课题(编号:2020JYBQGDKFB02,2020JYBQGDKFB17)

摘　　要：冷鲜肉类因鲜嫩多汁、营养丰富,深受消费者的青睐。但其在屠宰、加工、运输、销售以及贮藏等环节易受到微生物的浸染,且冷鲜肉所含蛋白质和脂类的氧化易导致冷鲜肉货架期缩短,进而失去食用价值,从一定程度上限制了冷鲜肉产业的发展。薄膜/涂层保鲜技术相对于传统的低温冷冻技术,不仅操作简单、所需成本较低,还具有高效、绿色、环保、健康等优点,在冷鲜肉保鲜的应用中具有广阔的前景。本文重点介绍了制备薄膜/涂层常用材料及其保鲜机理,综述了三种新型薄膜/涂层保鲜技术在冷鲜肉应用中的进展,并对冷鲜肉薄膜/涂层保鲜技术的未来发展进行了展望,为进一步研究冷鲜肉薄膜/涂层保鲜技术提供一定的参考。Chilled meat is favored by consumers because of its tender,juicy and nutritious meat.But it is vulnerable to microbial contamination in slaughtering,processing,transportation,sales,storage and other links,as well as the oxidation of protein and lipid contained in chilled meat,which makes it easy to shorten the shelf life of chilled meat,thus losing its edible value,greatly limiting the development of chilled meat industry.Compared with the traditional low-temperature freezing technology,the film/coating fresh-keeping technology is not only simple in operation and low in cost,but also has the advantages of high efficiency,greenery,environmental protection and health,which has a broad application and development prospect in the fresh meat preservation.This paper mainly introduces the common materials for preparing film/coating and their preservation mechanism,summarizes the application progress of three new film/coating preservation technologies in chilled meat,and looks forward to the future development of film/coating preservation technology for chilled meat,which provides some reference for further research on film/coating preservation technology for chilled meat.

关 键 词：冷鲜肉 薄膜/涂层 保鲜机理 应用 

分 类 号：TS206.4[轻工技术与工程—食品科学]