生物保鲜技术在预调理肉中的应用及展望  

Application and Prospects of Biopreservation Technology in Pre-Conditioned Meat

作　　者：樊振江 孟楠 栗亚琼 高玉生 蒋俊武 FAN Zhenjiang;MENG Nan;LI Yaqiong;GAO Yusheng;JIANG Junwu(Luohe Vocational College of Food,Luohe 462300,China;School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Hebei Province Pig Processing Technology Innovation Center,Shijiazhuang 050002,China)

机构地区：[1]漯河食品职业学院,河南漯河462300 [2]河北科技大学食品与生物学院,河北石家庄050018 [3]河北省生猪加工技术创新中心,河北石家庄050002

出　　处：《食品科技》2024年第4期156-162,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31972170)。

摘　　要：生物保鲜剂是从自然界提取或利用生物工程技术获得的一种新型保鲜剂,具有安全高效、绿色环保等特点,广泛应用在食品工业等领域。随着预制菜产业的兴起,生物保鲜技术在预制肉类食品中的应用变得尤为重要,并吸引越来越多的研究者关注,相关研究结果也层出不穷。文章针对预制肉类食品的腐败变质机制,从不同的来源性探讨生物保鲜技术及其原理,总结了其在预调理肉中的应用研究进展,分析了目前存在的问题,并提出了未来展望。这为生物保鲜技术发展和预制调理肉的保鲜领域提供有益参考和理论依据。Biopreservative was a new type of preservative extracted from nature or obtained by using bioengineering technology,which was safe,efficient,green and environmentally friendly,and widely used in food industry and other fields.With the rise of the prepared vegetable industry,the application of biopreservation technology in prepared meat food had become particularly important and attracted more and more researchers'attention,and the related research results are endless.In this paper,the biopreservation technology and its principles were explored from different sources with respect to the spoilage mechanism of prepared meat food,summarized the research progress of its application in pre-conditioned meat,analyzed the current problems and put forward the future outlook.This paper provided a useful reference and theoretical basis for the development of biopreservation technology and the field of preservation of prepared prepared meat.

关 键 词：生物保鲜技术 预调理肉 腐败机制 保鲜机制 应用现状 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]