共查询到19条相似文献,搜索用时 109 毫秒
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活性包装技术研究与分析 总被引:4,自引:0,他引:4
活性包装是当前包装界最为热门的一项新技术。本文对活性包装定义、活性包装系统、活性包装技法、活性包装的应用实例进行了专门的研究与分析。 一.活性包装概述 活性包装指对具有生命产品的包装。其包装特点是维持其产品所具有的生命,而不是单纯的保护其色、香、味,一旦其失去生命和停止呼吸、它将失去价值或贬值。常见的活性包装有:动物类和植物鲜花类的包装,如活鲜鱼类的包装、动物雏苗(鸡、鸭等) 相似文献
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活性包装在肉制品保鲜中的应用 总被引:1,自引:0,他引:1
活性包装是一项新型而具有挑战性的技术,对食品安全及货架期有着重大的影响.活性包装能够抑制微生物的生长繁殖,提供更安全、可靠的食品.主要介绍了食品活性包装及其在肉制品保鲜中的应用. 相似文献
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今天在肉类科学技术领域,研究肉类加工中重要的一环则是肉类的包装。它不但对肉类的卫生、合理的利用空间和冷冻有特殊的意义,而且对延长肉类产品的储存、运输、调拨和销售过程的保质期,提高对消费者的吸引力、促进销售有着重要的作用。特别是以日新月异不断变化的形式来适应形势,发展、更新包装,迎合消费者的心理,更有着不可取代的意义。一、包装的重要作用消费者买肉时,主要是根据肉的外观来 相似文献
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生鲜肉及其制品由于含有丰富的水分、蛋白质和其他营养物质,极易受到微生物的污染,这会对肉类产业造成巨大的经济损失。基于目前人们更倾向于绿色、天然的肉类产品的消费需求,乳酸菌凭借其天然的来源、提供可持续的保护作用成为传统抑菌剂良好的替代品,但是其抑菌机制和在肉类产业中的应用未得到系统总结。本文首先概述了乳酸菌作为生物抑菌剂的主要抑菌机制,如有机酸、细菌素和竞争性抑制等作用途径,并详细总结了其应用于肉类产品时,在不同的包装方式、使用方式、代谢环境、加工方式和温度变化条件下防控生鲜肉及其制品安全性的应用研究现状;之后综述了乳酸菌应用后对肉与肉制品品质的影响,同时讨论了乳酸菌应用的安全性;最后,对乳酸菌在未来的肉类产业中的发展做了展望,以期对乳酸菌在保护肉类产品安全领域的进一步应用提供参考。 相似文献
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Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review 总被引:5,自引:0,他引:5
Interest in the use of active and intelligent packaging systems for meat and meat products has increased in recent years. Active packaging refers to the incorporation of additives into packaging systems with the aim of maintaining or extending meat product quality and shelf-life. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents and anti-microbial packaging technologies. Intelligent packaging systems are those that monitor the condition of packaged foods to give information regarding the quality of the packaged food during transport and storage. The potential of sensor technologies, indicators (including integrity, freshness and time-temperature (TTI) indicators) and radio frequency identification (RFID) are evaluated for potential use in meat and meat products. Recognition of the benefits of active and intelligent packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies. 相似文献
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肉制品不仅营养丰富,而且是微生物的良好生长介质。在贮藏运输过程中科学合理的包装方式能够有效抑制肉制品的腐败变质,从而保证肉制品品质。活性包装作为目前迅速发展的新技术之一,在驱除氧气、控制二氧化碳含量、抗氧化和抑菌方面已取得一定的研究成果,并在肉制品加工产业中得到应用。同时可降解的环保材料能够减少塑料污染,符合绿色生态环保的发展理念,并有助于实现食品包装产业的可持续发展。本文综述了基于生物可降解材料的活性包装在肉制品加工产业中的应用现状,以及该类活性包装对熟肉制品货架期、脂肪氧化和蛋白氧化等品质的影响及其机制,以期推进活性包装在熟肉制品中的应用并为相关研究提供理论指导。 相似文献
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BackgroundCooked ready-to-eat (RTE) meat products are subjected to contamination of spoilage microorganisms such as lactic acid bacteria and pathogens such as Listeria monocytogenes. These microorganisms contaminate cooked RTE meat products after the cooking step and may further grow during shelf-life potentially leading to spoilage or foodborne diseases, respectively. In the current context of salt, fat and chemical preservatives reduction in meat products formulations, a combined strategy that considers the development of more robust formulations, active packaging and the use of non-thermal post-packaging decontamination strategies seems required to ensure shelf-stable and safe RTE cooked food products.Scope and approachThe main objective of this review was to discuss the aspects related to reformulation, active packaging and the application of non-thermal decontamination technologies at the post-packaging step of cooked RTE meat products, their advantages, limitations and main challenges for their implementation.Key findings and conclusionsIn general, post-packaging decontamination technologies aim to reduce or inactivate pathogens and spoilage microorganisms present on the surface of ready-to-eat meat products. Low-temperature plasma, high-pressure processing (HPP), pulsed electric fields, pulsed ultraviolet light and ultrasound are promising alternatives in this segment. However, the choice of the most appropriate approach for post-packaging decontamination of cooked ready-to-eat meat products depends on the type of product and the technological objectives. Meat products formulation and packaging material properties should be considered while defining a post-packaging decontamination approach. Although they are advantageous, non-thermal technologies may present certain limitations such as the increase of oxidative reactions over the shelf-life. 相似文献
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Letricia Barbosa-Pereira Goizane P. Aurrekoetxea Inmaculada Angulo Perfecto Paseiro-Losada José M. Cruz 《Meat science》2014
The aim is to develop active packaging films containing natural antioxidants and to evaluate their capacity to enhance the oxidative stability of beef during refrigeration. The antioxidant activity of a natural extract obtained from a brewery residual waste was evaluated and compared with that of a commercial rosemary extract and two synthetic antioxidants (BHT and propyl gallate). Different concentrations of each antioxidant were also added directly to beef samples, resulting in a reduction in lipid oxidation of up to 70–80% relative to the control. Active antioxidant films coated with PVPP-WS extract reduced lipid oxidation by up to 80%, relative to the control, during cold storage. The use of active packaging films containing natural extracts could improve the oxidative stability of meat products and should therefore be of great interest in the food industry. 相似文献
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Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials 总被引:2,自引:0,他引:2
This article explores the effects of physically manipulated packaging materials on the quality and safety of meat products. Recently, innovative measures for improving quality and extending the shelf-life of packaged meat products have been developed, utilizing technologies including barrier film, active packaging, nanotechnology, microperforation, irradiation, plasma and far-infrared ray (FIR) treatments. Despite these developments, each technology has peculiar drawbacks which will need to be addressed by meat scientists in the future. To develop successful meat packaging systems, key product characteristics affecting stability, environmental conditions during storage until consumption, and consumers' packaging expectations must all be taken into consideration. Furthermore, the safety issues related to packaging materials must also be taken into account when processing, packaging and storing meat products. 相似文献
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《Food Reviews International》2013,29(4):263-293
Extension of the shelf-life of meat and poultry products is one of the technology needs to meet the demands of consumers. In this respect, increasing attention is put on packaging techniques. Modified atmosphere packaging (MAP) and vacuum packaging (VP) are recent innovations that have been gaining importance as preservation techniques to improve the shelf-life of meat and poultry. MAP provides alterations of atmospheric gas concentrations in the pack. Controlled atmosphere (CA) packaging is also MAP, wherein the selected atmospheric concentration of gas is actively maintained throughout the storage period. In VP, air is completely removed. The three principal gases used in MAP are carbon dioxide (to inhibit bacteria and moulds), nitrogen (to avoid oxidation of fats and pack collapse), and oxygen (to prevent anaerobic growth). Retention of meat color is better in MAP than in VP. However, color is regained when meat is removed from VP packets and exposed to air. Microbial profiles of MAP- and VP-meat do not differ significantly. MAP offers several unique advantages for retaining the desirable market quality of products. The safety of MAP meat is still a concern under temperature abuse conditions but it can be improved by coupling with hurdle technology and proper preservation systems. Active packaging is a significant area of advancement of MAP technology to further improve the safety of meat and poultry products. This contribution critically reviews the existing knowledge on MAP and VP of meat and poultry in order to broaden our understanding of the subject and to suggest further areas of research to effectively use these technologies for marketing safe meat and poultry products. 相似文献
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Extension of the shelf-life of meat and poultry products is one of the technology needs to meet the demands of consumers. In this respect, increasing attention is put on packaging techniques. Modified atmosphere packaging (MAP) and vacuum packaging (VP) are recent innovations that have been gaining importance as preservation techniques to improve the shelf-life of meat and poultry. MAP provides alterations of atmospheric gas concentrations in the pack. Controlled atmosphere (CA) packaging is also MAP, wherein the selected atmospheric concentration of gas is actively maintained throughout the storage period. In VP, air is completely removed. The three principal gases used in MAP are carbon dioxide (to inhibit bacteria and moulds), nitrogen (to avoid oxidation of fats and pack collapse), and oxygen (to prevent anaerobic growth). Retention of meat color is better in MAP than in VP. However, color is regained when meat is removed from VP packets and exposed to air. Microbial profiles of MAP- and VP-meat do not differ significantly. MAP offers several unique advantages for retaining the desirable market quality of products. The safety of MAP meat is still a concern under temperature abuse conditions but it can be improved by coupling with hurdle technology and proper preservation systems. Active packaging is a significant area of advancement of MAP technology to further improve the safety of meat and poultry products. This contribution critically reviews the existing knowledge on MAP and VP of meat and poultry in order to broaden our understanding of the subject and to suggest further areas of research to effectively use these technologies for marketing safe meat and poultry products. 相似文献
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肉桂醛作为一种典型的天然植物精油活性成分,是广谱高效、安全无毒的食品防腐剂,通过固定在食品活性包装中可以改善其易挥发性和刺激气味,在提高抗菌效率的同时减少对食物感官的影响。近年来肉桂醛作为活性包装抗菌剂的研究呈显著增加趋势,在食品保鲜领域极具发展前景,然而尚缺乏文献对其研究应用现状进行系统总结分析。本文从天然载体、人工构建载体以及递送载体的修饰等方面探讨了肉桂醛与活性包装结合方式的最新研究进展,总结了肉桂醛抗菌包装对果蔬、肉制品、乳制品及淀粉食品的保鲜效果,最后分析了目前肉桂醛包装研究现状和未来发展方向。本综述为天然防腐剂肉桂醛在食品活性包装中的研发、应用与推广提供了科学参考,为提高生鲜食品贮运品质提供了新的研究思路。 相似文献