生物保护菌联合气调包装应用于肉品中抑菌保鲜的研究进展  

Progress in the Application of Bioprotective Bacteria Combined with Modified Atmosphere Packaging for Meat Preservation

作　　者：马静 张潮 刘骞[1] 陈倩[1] 孔保华[1] MA Jing;ZHANG Chao;LIU Qian;CHEN Qian;KONG Baohua(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《肉类研究》2022年第12期36-42,共7页Meat Research

基　　金：黑龙江省“百千万”工程重大科技专项(2020ZX07B72,2021ZX12B05)。

摘　　要：肉及肉制品营养物质丰富,非常容易因滋生微生物而腐败变质。气调包装和生物保护菌分别作为物理和生物保鲜技术可以较好地维持肉的色泽及营养价值,保持肉的新鲜度,抑制腐败菌生长,从而延长其货架期。本文介绍气调包装常用气体和生物保护菌的抑菌机理,综述二者联合在肉品中的应用,并对其在肉品科学领域的应用前景进行展望,以期为生物保护菌联合气调包装的保鲜方法在食品研究中的推广提供借鉴。Meat and meat products,which are rich in nutrients,are very susceptible to microbial spoilage.Modified atmosphere packaging and bioprotective bacteria as physical and biological preservation technologies can well maintain the color,nutritional value and freshness of meat and inhibit the growth of spoilage bacteria,thus extending the shelf-life of meat.In this paper,the gases commonly used in modified atmosphere packaging and the antimicrobial mechanism of bioprotective bacteria are introduced,and their combined application in meat preservation is reviewed.Future prospects for the combined application of the two preservation technologies are also discussed in order to provide a reference for the promotion of their combination as a food preservation method.

关 键 词：气调包装 生物保护菌 填充气体 抑菌机理 肉品 货架期 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]