壳聚糖的抑菌机制及其在肉及肉制品中的应用研究进展  

Research progress on the bacteriostatic mechanism of chitosan and its application in meat and meat products

作　　者：刘晓婷 黄伟英 陈淇 李滢 吴利真 于立梅[1] 余彩欣 吴俊师 LIU Xiao-Ting;HUANG Wei-Ying;CHEN Qi;LI Ying;WU Li-Zhen;YU Li-Mei;YU Cai-Xin;WU Jun-Shi(College of Light Industry and Food Sciences,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Shenzhen Tianxiang Quality Technical Service Co.,Ltd.,Shenzhen 518129,China;Guangzhou Fului High Energy Technology Co.,Ltd.,Guangdong Industrial Cobalt-60 Gamma-ray Application Engineering Technology Research Center,Guangzhou 511400,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广州510225 [2]深圳天祥质量技术服务有限公司,深圳518129 [3]广州辐锐高能技术有限公司,广东省工业钴-60伽玛射线应用工程技术研究中心,广州511400

出　　处：《食品安全质量检测学报》2023年第22期100-106,共7页Journal of Food Safety and Quality

基　　金：韶关市翁源县家禽产业园项目(GDSCYY2021-021);酚化合物对辐照冷鲜肉蛋白氧化的调控及其机制项目(2022ZDZX4015);仲恺农业工程学院研究生科技创新基金项目(KJCX2023008)。

摘　　要：肉及肉制品因微生物浸染易腐败变质,常通过添加抗氧化剂和防腐剂对肉及肉制品进行防腐保鲜。壳聚糖是一种无抗原性、无毒性、具有良好生物相容性的天然防腐剂,其在肉及肉制品的防腐保鲜、改善品质等方面有重要的作用。壳聚糖对革兰氏阴性菌和革兰氏阳性菌均有较好的抑菌作用,在肉及肉制品中具有广阔的应用前景,复合型壳聚糖更是未来肉制品抑菌发展的总趋势。本文从菌种的类型概括壳聚糖的抑菌机制,综述了壳聚糖在肉及肉制品中的防腐保鲜应用,并对目前我国肉类工业中的壳聚糖应用瓶颈进行剖析及展望未来的研究重点,为壳聚糖在肉类工业的应用提供参考价值。Meat and meat products are prone to spoilage due to microbial infiltration,and they are often preserved by adding antioxidants and preservatives.Chitosan is a non-antigenic,non-toxic,natural preservative with good biocompatibility,which has an important role in the preservation of meat and meat products and improvement of quality.Chitosan has good bacteriostatic effects on both Gram-negative and Gram-positive bacteria,and has a broad application prospect in meat and meat products,and composite chitosan is the general trend of the future development of bacteriostatic meat products.This paper summarized the bacteriostatic mechanism of chitosan from the type of bacterial strains,reviewed the application of chitosan in meat and meat products for antiseptic and freshness preservation,and analyzed the bottlenecks of chitosan application in the meat industry in China and look forward to the focus of the future research,so as to provide reference value for the application of chitosan in the meat industry.

关 键 词：壳聚糖 抗菌活性 肉类保鲜 抑菌机制 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]