智能水凝胶及其在肉品新鲜度监测中的应用研究进展  

Research Progress on Intelligent Hydrogel and Its Application in Meat Freshness Monitoring

作　　者：李海 张倩 胡佳怡 张晓亮 王崇源 王莉丽 孙彤 LI Hai;ZHANG Qian;HU Jiayi;ZHANG Xiaoliang;WANG Chongyuan;WANG Lili;SUN Tong(Collaborative Innovation Center of Seafood Deep Processing,College of Food Science and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,海洋食品精深加工关键技术省部共建协同创新中心,辽宁锦州121013

出　　处：《肉类研究》2024年第7期63-70,共8页Meat Research

基　　金：辽宁省应用基础研究计划项目(2023020154-JH2/1013);辽宁省教育厅基本科研项目面上项目(LJKMZ20221488)。

摘　　要：肉品营养价值高,但其在加工、贮藏和运输等环节极易发生腐败。实时监测肉品新鲜度,快速检出不合格肉品十分必要。近年来,能实时评估肉品新鲜度的智能包装材料开发受到广泛关注,智能水凝胶成为研究热点。本文总结水凝胶的制备方法,综述不同响应类型的智能水凝胶在肉品新鲜度监测中的应用及发展现状,并对智能水凝胶在肉品新鲜度监测中的发展趋势进行展望和分析,以期为智能水凝胶在肉品中的应用提供技术支持。Meat has high nutritional value,but it is prone to spoilage during processing,storage and transportation.Thus,it is necessary to monitor the freshness of meat products in real time and quickly detect unqualified meat products.In recent years,the development of intelligent packaging materials to evaluate the freshness of meat products in real time has attracted extensive attention,and intelligent hydrogels have become a research hotspot.In order to provide technical support for the application of intelligent hydrogels in meat products,this paper summarizes the preparation methods of hydrogels,reviews the current status of the application and development of intelligent hydrogels in meat freshness monitoring,and gives an outlook on future trends in this field.

关 键 词：智能水凝胶 肉品 新鲜度 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]