共查询到20条相似文献,搜索用时 46 毫秒
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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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Nisin在食品中的应用 总被引:1,自引:0,他引:1
Nisin是目前唯一被允许使用于食品防腐的细菌素。本文介绍了天然食品防腐剂Nisin的特性及其抗菌机理。并就其在乳品、肉制品、冷却肉工业中的应用概况加以论述。 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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In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin—sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution—meat species, fat, and protein; meat processing treatment—irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition—additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested. 相似文献
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Dielectric thawing of meat and meat products 总被引:2,自引:0,他引:2
H. R. SANDERS 《International Journal of Food Science & Technology》1966,1(3):183-192
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Chemical safety of meat and meat products 总被引:3,自引:0,他引:3
Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the “chemical safety of meat and meat products” taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability. 相似文献
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Biogenic amines in meat and meat products 总被引:3,自引:0,他引:3
Ruiz-Capillas C Jiménez-Colmenero F 《Critical reviews in food science and nutrition》2004,44(7-8):489-499
It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and secondly, for their role as possible quality indicators. Based on these two premises, the present article offers a new analysis on aspects of toxicology and on the use of biogenic amines as a quality control method, as well as on their presence in meat and meat products. The article focuses particularly on factors affecting the production of biogenic amines, with reference to various parameters relating to microorganisms, meat raw materials, and processing conditions. A better understanding of the factors determining their formation (i.e., microorganisms, raw materials used, and technological processes applied) and their effects could lead to ways of controlling their production, limiting their presence in the end product, and hence, rendering them less toxic. 相似文献
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为切实把好肉与肉制品的屠宰、加工、贮存、运输、销售等环节的卫生关,确保肉食安全,必须要认真做好食品卫生监督管理工作,包括商业、农业、工商、卫生、外贸等各有关部门的各环节要共同努力,采取综合措施. 相似文献
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素肉与素肉干产品分析 总被引:1,自引:0,他引:1
主要对素肉及素肉干的生产原理、产品优势进行了说明;并介绍了即食全素肉干、风味素肉块、素肉粒(酱类制品专用)、风味素肉类制品四种新型素肉类休闲食品. 相似文献
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Halal authenticity issues in meat and meat products 总被引:1,自引:0,他引:1
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