植物活性成分在肉制品防腐保鲜中的应用研究进展  

Advances in Application of Natural Active Ingredients from Plants in Preservation of Meat Products

作　　者：付晓航 张顺亮[1] 臧明伍[1] 王守伟[1] 刘梦[1] 李素 赵燕[1] 赵建生 赵冰[1] 潘晓倩[1] 吴倩蓉 刘博文 FU Xiaohang;ZHANG Shunliang;ZANG Mingwu;WANG Shouwei;LIU Meng;LI Su;ZHAO Yan;ZHAO Jiansheng;ZHAO Bing;PAN Xiaoqian;WU Qianrong;LIU Bowen(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center,Beijing 100068,China;Henan Meat Technology Innovation Center Co.Ltd.,Luohe 462000,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068 [2]河南省肉品技术创新中心有限公司,河南漯河462000

出　　处：《肉类研究》2023年第6期41-50,I0014,共11页Meat Research

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100503)。

摘　　要：随着国内外消费者对健康饮食关注度的不断提高,食品工业中人工合成类抗氧化剂和抑菌剂的健康属性受到越来越多的质疑,而天然活性成分由于符合“清洁标签”消费需求,日益受到生产者和消费者的青睐。本文综述肉制品加工过程中常用的植物抗氧化成分和抑菌成分的种类和来源,阐述其在肉制品加工和贮藏过程中的抗氧化与抑菌作用机理,总结在常见肉制品中的应用形式及使用量,以期为植物活性成分在肉制品防腐保鲜中的应用提供理论参考。As consumers become increasingly concerned about dietary health,the health attributes of synthetic antioxidants and antibacterial agents used in the food industry are increasingly questioned,but natural active ingredients are increasingly preferred by producers and consumers due to their compliance with“clean labelling”requirements.The types and sources of natural antioxidant and antibacterial ingredients from plants commonly used in meat processing are reviewed in this paper.The mechanisms of their antioxidant and antibacterial effects in the processing and storage of meat products are also described.Furthermore,their forms and optimal concentrations for application in meat products are summarized.We expect that this review will provide a theoretical reference for the application of natural active ingredients from plants in the preservation of meat products.

关 键 词：肉制品 加工 植物活性成分 抗氧化 抑菌 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]