植物提取物在肉制品保鲜中的作用研究进展  

Research progress of plant extracts in preservation of meat products

作　　者：李红艳[1] 徐明磊[1] 翟赛亚[1] LI Hongyan;XU Minglei;ZHAI Saiya(Department of Chemical Engineering and Food Science,Henan Quality Polytechnic,Pingdingshan,Henan 467001,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467001

出　　处：《食品与机械》2024年第9期236-240,共5页Food and Machinery

基　　金：河南省高等学校重点科研项目(编号:23B210008)。

摘　　要：植物多酚与精油类化合物是目前应用于肉制品工业的主要植物提取物,具有抗氧化、抑菌活性等特点,有望作为天然保鲜剂替代传统化学防腐剂应用于肉制品保鲜。文章阐述了肉制品在贮藏过程中的主要品质变化,重点总结了植物多酚与精油对肉制品的保鲜作用机制,介绍了目前植物提取物在肉制品保鲜中的应用。Plant extracts contain natural active ingredients,offering benefits such as health,ecofriendliness,and sustainability.Traditional chemical preservatives,however,can contribute to environmental pollution and pose health risks,limiting their suitability for long-term use.This underscores the need for natural,eco-friendly preservative solutions..Plant polyphenols and essential oil are the primary plant-derived compounds currently applied in the meat industry,valued for their antioxidant and antibacterial properties.These compounds show promise as natural preservatives,potentially replacing chemical options while preserving the sensory quality and extending the shelf life of meat products.In addition to ensuring food safety and supporting essential processing qualities,plant extracts help preserve the sensory attributes of meat products,thereby extending shelf life.This article reviews the primary quality changes meat products undergo during storage and highlights the common preservation techniques.Emphasis is placed on the preservation mechanisms of plant polyphenols and essential oils in meat products,as well as their current applications.This overview aims to provide a theoretical foundation for advancing the development of natural,plant-based preservatives for the meat industry.

关 键 词：植物提取物 肉制品 抗氧化 抑菌 防腐保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]