羊肉及其制品保鲜技术研究进展  

Research Progress on Preservation Technologies for Mutton and Its Products

作　　者：靳林诗 王维婷[2] 曹建芳 王源上 杜鹏飞 马艳丽 林冬梅 刘丽娜 JIN Linshi;WANG Weiting;CAO Jianfang;WANG Yuanshang;DU Pengfei;MA Yanli;LIN Dongmei;LIU Lina(School of Life Science and Food Engineering,Hebei University of Engineering,Handan 056038,China;Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Shandong Provincial Key Laboratory of Agro-products Processing Technology,Institute of Food and Nutrition Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]山东省农业科学院农产品加工与营养研究所,山东省农产品精深加工技术重点实验室,农业农村部新食品资源加工重点实验室,山东济南250100 [3]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《肉类研究》2024年第10期66-72,共7页Meat Research

基　　金：中央引导地方科技发展专项(YDZX2022135,YDZXF2022149);山东省重点研发计划项目(2022TZXD0021);山东省羊产业技术体系项目(SDAIT-10-09)。

摘　　要：随着消费者需求的增加,羊肉及其制品种类日益繁多,极大丰富了市场选择。与此同时,为确保羊肉及其制品在长途运输、长期贮藏过程中保持其原有新鲜度和口感,保鲜技术优化与发展成为研究热点。在保鲜技术研发上,物理保鲜技术如低温保鲜、真空包装、气调包装等被广泛应用;化学保鲜技术则侧重于开发安全、高效的保鲜剂和抗氧化剂;植物保鲜剂凭借其安全、绿色的特点,越来越受关注。此外,随着智能科技与大数据的兴起,智能化监控与追溯系统在羊肉保鲜领域逐渐普及,一些新型非热加工保鲜技术能显著抑制微生物繁殖,具有良好的发展前景。本文从腐败变质原因、蛋白与脂质氧化机理和保鲜技术优缺点3个角度阐述羊肉及其制品的保鲜技术研究进展,旨在为羊肉产业和保鲜技术的发展提供参考。With the increase of consumer demand,the variety of mutton and its products is increasingly diverse,which greatly enriches the market choice.At the same time,in order to ensure that mutton and its products maintain their original freshness and taste during long-distance transportation and long-term storage,the optimization and development of preservation technology has become a hot topic among researchers.In the research and development of preservation technology,physical preservation technologies such as low temperature preservation,vacuum packaging,and modified atmosphere packaging are widely used.Chemical preservation focuses on the development of safe and efficient freshnesskeeping agents and antioxidants,and plant-derived preservatives are drawing increasing attention because of their safety and green nature.In addition,with the rise of intelligent technology and big data,intelligent monitoring and traceability systems have been gradually popularized in the field of mutton preservation,and some new non-thermal processing technologies can significantly inhibit microbial reproduction and therefore have good development prospects.This paper reviews recent progress in the development of preservation technologies for mutton and its products from the perspectives of the spoilage mechanism,the mechanism of lipid and protein oxidation and the advantages and disadvantages of different preservation technologies,aiming at providing a reference for the development of the mutton industry and preservation technology.

关 键 词：羊肉 羊肉制品 腐败 保鲜技术 研究进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]