天然保鲜剂在预制菜中的应用研究进展  

Research Progress on the Application of Natural Preservatives in Prepared Dishes

作　　者：李想 LI Xiang(Shandong Polytechnic College,Jining 272067,China)

机构地区：[1]山东理工职业学院,山东济宁272067

出　　处：《食品安全导刊》2024年第23期167-171,共5页China Food Safety Magazine

摘　　要：近些年,预制菜因品类丰富、新鲜美味、方便快捷而备受消费者青睐,但在产品保鲜方面仍面临诸多挑战。天然保鲜剂具有安全性高、抗菌性强、保鲜效果好等特点,在预制菜保鲜领域具有广阔的应用前景。本文简要总结天然保鲜剂的种类、保鲜机理,并综述其在肉类、水产、果蔬类预制菜中的应用研究进展,以期为天然保鲜剂在预制菜保鲜中的应用提供理论依据和实践指导。In recent years,prepared dishes have been favored by consumers due to their rich variety,delicious taste and convenient consumption,but they still face many challenges in product preservation.The natural preservatives have the characteristics of high security,strong antibacterial property,excellent preservation effect,and therefore offer great potential for development in the field of prepared dishes preservation.This paper briefly summarizes the classification and preservation mechanism of natural preservatives,and reviews its application in meat,aquatic products,fruit and vegetable products dishes,in order to provide theoretical basis and practical guidance for the application of natural preservatives in prepared dishes.

关 键 词：天然保鲜剂 预制菜 保鲜 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]