鸵鸟肉品质评价与贮藏保鲜方法研究进展  

Research Progress on Quality Evaluation and Preservation Methods of Ostrich Meat

作　　者：张雪梅[1] 金曼芹 范家兴 陈长松 薛文通[1] ZHANG Xuemei;JIN Manqin;FAN Jiaxing;CHEN Changsong;XUE Wentong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Henan Pingdingshan Lushan Shunhe Agricultural Co.Ltd.,Pingdingshan 467300,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河南平顶山鲁山舜和农业有限公司,河南平顶山467300

出　　处：《肉类研究》2024年第11期47-54,共8页Meat Research

基　　金：国家自然科学基金面上项目(31872904);国家自然科学基金青年科学基金项目(32201950);河北省自然科学基金项目(C202208002)。

摘　　要：鸵鸟肉是我国新食品资源,市场份额逐年增加,但我国目前缺乏对鸵鸟肉的研究,鸵鸟肉及其制品营养物质丰富,然而,受自身因素及外部因素的综合影响,鸵鸟肉在贮藏、运输等过程中易发生腐败变质,甚至引发食源性疾病,因此,对鸵鸟肉品质评价和贮藏保鲜方法研究尤为重要。本文从营养及安全品质、食用品质和加工品质等方面综述鸵鸟肉品质评价方法,分析鸵鸟肉在保鲜过程中腐败变质的主要因素,如微生物生长繁殖、脂质氧化、蛋白质氧化等,从温度控制、包装技术、保鲜剂应用及其他保鲜技术方面对鸵鸟肉贮藏保鲜方法进行论述,以期为鸵鸟肉品质评价系统的确定及鸵鸟肉保鲜方法研究提供参考,促进鸵鸟产业的健康发展。Ostrich meat is a novel food resource in our country,with its market share increasing annually.However,research on ostrich meat in our country is lacking.Ostrich meat and its products are rich in nutrients.Nevertheless,due to intrinsic quality variations and the combined influence of external factors,ostrich meat is prone to spoilage and deterioration during storage and transportation,which can even lead to foodborne illnesses.Therefore,research on the quality assessment and preservation methods of ostrich meat is particularly important.This article provides a comprehensive overview of the methods for evaluating the quality of ostrich meat from various aspects such as nutrition and safety quality,eating quality,and processing quality.It analyzes the main factors leading to spoilage and deterioration of ostrich meat during preservation,such as microbial growth and reproduction,lipid oxidation,and protein oxidation,and summarizes the techniques used to preserve ostrich meat such as temperature control,packaging technology,preservative application,aiming to serve as a reference for establishing an ostrich meat quality assessment system and developing preservation methods in order to promote the healthy development of the ostrich industry.

关 键 词：鸵鸟肉 品质评价 贮藏保鲜 腐败变质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]