食品保鲜技术在生鲜肉类加工中的应用研究  

Application of Food Preservation Technology in Fresh Meat Processing

作　　者：陈伯超 CHEN Bochao(Shijiazhuang Double Pigeon Food Co.,Ltd.,Shijiazhuang 050000,China)

机构地区：[1]石家庄双鸽食品有限公司,河北石家庄050000

出　　处：《现代食品》2024年第24期119-121,共3页Modern Food

摘　　要：在生鲜肉类加工领域,食品保鲜技术发挥着至关重要的作用。低温保存技术通过冷藏和冷冻方法有效延长肉品的新鲜度;大气调节保鲜技术通过改变包装内的气体比例来抑制微生物活动;自然保鲜剂如植物提取物和食品级抗氧化剂则提供了安全且环保的防腐解决方案。这些技术的应用不仅提高了食品的保质期和安全性,还保持了肉品的营养和风味,满足了现代消费者对高品质生鲜肉类的需求。In the field of fresh meat processing,food preservation technologies play a crucial role.Low-temperature preservation techniques,including refrigeration and freezing methods,effectively extend the freshness of meat products.Modified atmosphere preservation(MAP)technology inhibits microbial activity by altering the gas composition inside the packaging.Natural preservatives,such as plant extracts and food-grade antioxidants,provide safe and environmentally friendly solutions for preservation.The application of these technologies not only improves the shelf life and safety of food but also preserves the nutritional value and flavor of meat,meeting the modern consumer's demand for high-quality fresh meat products.

关 键 词：生鲜肉类加工 食品保鲜技术 自然保鲜剂 

分 类 号：TS205[轻工技术与工程—食品科学]