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肉及肉制品因微生物浸染易腐败变质,常通过添加抗氧化剂和防腐剂对肉及肉制品进行防腐保鲜。壳聚糖是一种无抗原性、无毒性、具有良好生物相容性的天然防腐剂,其在肉及肉制品的防腐保鲜、改善品质等方面有重要的作用。壳聚糖对革兰氏阴性菌和革兰氏阳性菌均有较好的抑菌作用,在肉及肉制品中具有广阔的应用前景,复合型壳聚糖更是未来肉制品抑菌发展的总趋势。本文从菌种的类型概括壳聚糖的抑菌机制,综述了壳聚糖在肉及肉制品中的防腐保鲜应用,最后对目前我国肉类工业中的壳聚糖应用瓶颈进行剖析及展望未来的研究重点,为壳聚糖在肉类工业的应用提供参考价值。 相似文献
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壳聚糖及其在肉类保鲜中的应用研究 总被引:2,自引:2,他引:2
综述了壳聚糖的结构、性质、来源和防腐机理,以及在鲜肉、冷却肉和肉制品等肉类防腐保鲜中的应用现状、存在问题及发展前景,以期能为肉类的防腐研究有所帮助。 相似文献
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Nisin是一种高效、无毒、安全、营养的天然食品防腐剂,应用广泛。文章阐述Nisin的性质及作用机理,并介绍其在乳及乳制品、肉及肉制品、蔬菜水果制品等食品防腐保鲜中的应用。 相似文献
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《冷饮与速冻食品工业》2000,6(2):42
由中国食品发酵工业研究所研制成功的红曲防腐米与防腐红曲红 ,已进入小批量生产阶段 ,该产品填补了国内外空白。红曲防腐剂 (着色剂 )的研制与生产是“九五”国家重点科技攻关项目。该项目研究成果红曲防腐米与防腐红曲红 ,采用微生物发酵技术制成 ,能抑制肉制品中肉毒梭菌及食品中革兰氏阳性菌 (大肠杆菌、金黄色葡萄球菌、蜡状芽孢杆菌、粪链球菌等 ) ,同时又兼具红曲红色素着色剂的功能。它能广泛应用于肉制品的防腐保鲜 ,可降低亚硝酸盐的用量 ,而色泽又与原来相同 ,同时它还可应用于糖果、果汁、冷饮、药片糖衣等。使用红曲红色素的食… 相似文献
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Jordan E Egan J Dullea C Ward J McGillicuddy K Murray G Murphy A Bradshaw B Leonard N Rafter P McDowell S 《International journal of food microbiology》2006,112(1):66-70
The food industry, under the regulation of the Department of Agriculture and Food (DAF) in the Republic of Ireland, is required to undertake all microbiological testing in relation to zoonoses control, in laboratories approved by DAF. These laboratories submit a monthly report of all tests undertaken, together with all presumptive Salmonella isolates for confirmation, typing and storage to the Central Veterinary Research Laboratory (CVRL). Details of Salmonella tests on 110,229 raw and 25,189 cooked meat samples from 25 laboratories were recorded over the 3-year period 2002-2004. Salmonella spp. were isolated from 1.0% of the 110,229 raw meat samples and 0.1% of the 25,189 cooked meat samples tested. The percentage of raw meat samples contaminated with Salmonella decreased over the three-year period from 1.2% to 0.9%. There was no seasonal trend in the isolation of Salmonella from any of the meats or meat products. Recoveries of the organism were highest for turkey and chicken meats at 3.1% and 2.8%, respectively, followed by porcine meats at 2.1%. The recoveries were much lower for ovine meats and meat products at 0.2% and bovine meat and meat products at 0.16%. 相似文献
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《Food Reviews International》2013,29(4):519-551
Abstract The paper provides a general overview on the development of Intermediate Moisture Foods (IMF) based on meats in developing countries. Knowledge of IMF‐based meats has advanced considerably during the past two decades. The developments during this period are briefly reviewed. Preparations of Intermediate Moisture (IM) meats by different techniques have been outlined. The role of water activity (aw,), humectants, hurdle concept, and modified atmosphere packaging (MAP) is discussed for achieving the microbial stability and safety of the products. The review highlights the existence of many traditional IM meats in developing countries. IMF principles could be helpful for improving the stability and safety of these traditional meat products in the region. Many novel meat products could be developed by employing IMF technology to provide a new food sensation to consumers. 相似文献
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研究结果表明,锡盟传统肉制品包括汽蒸类、烧烤类、油炸类、人工风干类、自然风干类、烘干类6大类;不同地区不同类型的传统肉制品均以体积小、水分质量分数18.6%~38.9%、蛋白质质量分数36.6%~54.8%、脂肪质量分数9.79%~13.9%、易携带,具有传统肉制品所特有的色泽和风味、呈现了良好的组织状态特点,自然风干类传统肉制品含水量低,口感较硬,不加任何添加剂,其他类型肉制品亚硝酸盐含量13~27mg/kg和食盐质量分数5.2%~7.9%;一些无包装产品或简单包装的产品存放过程细菌总数超标,霉菌和酵母菌开始生长,但大肠菌群数在标准范围内,未检测出致病菌金黄色葡萄球菌。 相似文献
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畜牧业占据了全球土地使用和温室气体排放的很大比例,并且大规模饲养动物过程中普遍使用预防性抗生素,导致抗药性细菌及其他致病因子及人畜共患病泛滥。更重要的是,随着人口的增长,传统的动物养殖业可能无法满足日益增长的人口对肉类和膳食蛋白的需求。因此,生物培育肉技术应运而生并得到快速发展,它具有提供肉类蛋白产品的潜力,并且没有相关环境、道德和技术问题。尽管培育肉具有减缓日益增长的世界人口对蛋白质需求增长所面临的供应问题,但目前针对生物培育肉的各方面的突破性技术仅限于实验室的研究生产,而商业化的生物培育肉生产仍有很多技术瓶颈有待突破。该综述基于目前国内传统养殖业的发展现状及生物培育肉的技术发展趋势,阐述了生物培育肉的补充传统肉类的潜力,市场定位及未来主要技术的发展趋势。 相似文献
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Matsumoto H Kuwabara K Murakami Y Murata H 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2006,47(3):127-135
Residues of PCB and organochlorine pesticides in meats (beef, pork and poultry) and processed meat products collected in Osaka, Japan were surveyed. For 35 years from 1970 to 2004, the concentrations of PCB, HCH isomers, DDT analogues and dieldrin in all meats appeared to decline with each passing year. The concentration of each isomer of HCH in all meats declined rapidly from the early to the late 1970's and showed a gentle decline thereafter; beta-HCH showed the highest residue rate of the isomers in all the time periods surveyed, except for pork and poultry samples in the early 1980's. The concentrations of DDT analogues in all meats also showed sharp declines from the late 1970's to the early 1980's, followed by a smaller decrease thereafter; the main residues were pp'-DDD, p,p'-DDE and p,p'-DDT, and the residue rate of p,p'-DDE increased over the years. The residue levels of organochlorine pesticides in processed meat products (raw materials: beef, pork, poultry and mixture of ground beef and pork) were surveyed for 15 years (from 1990 to 2004) and there were no significant differences in the values among the materials. The concentrations of each pesticide in processed meat products tended to be lower than those of the corresponding meat samples, respectively. 相似文献
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This study accumulated European consumer attitudes towards processed meats and their use as a functional food. A survey was set up using an online web-application to gather information on consumer perception of processed meats as well as neutraceutical-containing processed meats. 548 responses were obtained and statistical analysis was carried out using a statistical software package. Data was summarized as frequencies for each question and statistical differences analyzed using the Chi-Square statistical test with a significance level of 5% (P < 0.05). The majority of consumer attitudes towards processed meat indicate that they are unhealthy products. Most believe that processed meats contain large quantities of harmful chemicals, fat and salt. Consumers were found to be very pro-bioactive compounds in yogurt style products but unsure of their feelings in meat based products, which is likely due to the lack of familiarity to these products. Many of the respondents were willing to consume meat based functional foods but were not willing to pay more for them. 相似文献
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The addition of foreign proteins (mainly soybean proteins and milk proteins) to heat-processed meat products is a common practice. This work approaches the determination of additions of soybean proteins in heat-processed meat products prepared with chicken meat, beef meat, and complex mixtures of meats from different species (chicken, pork, beef, and turkey) by perfusion reversed-phase high-performance liquid chromatography. The applied method was previously developed for the determination of soybean proteins in pork and turkey meat products but it has never been tested for the determination of soybean proteins in other heat-processed meat products containing other kinds of meats. This paper demonstrates the validity of this method for the detection of soybean proteins in heat-processed meat products containing different varieties of meats and even in the presence of other foreign proteins such as milk proteins. The specificity and existence of matrix interferences have been checked for these samples and accuracy has been evaluated by the comparison of the soybean protein contents determined by the proposed method and the official ELISA method. 相似文献