香辛料提取物在肉类食品中抑菌护色作用的研究

鲜肉以及肉制品的腐败和褪色作用会造成巨大的经济损失。香辛料提取物作为天然防腐护色剂的一种,既可以抑制肉制品中的腐败菌,又可以延缓肉制品发生褪色现象,最重要的是能够保证消费者的食用安全。本文详细论述了肉类食品氧化褪色的机理、香辛料提取物的制备、提取物的抑菌、保色机理,以及香辛料提取物在肉类食品中的应用和发展前景,为提高肉类制品品质和食品安全性提供了理论指导。

Antibacterial and color protection of spice extracts on meat products

Financial losses are huge due to discoloration and perish of meat and meat products. The spoilage bacteria and the occurrence of discoloration in meat product can be inhibited by spice extracts,which is a kind of natural extract. The most important,consumer’s food safety can be insured. This article detailly discussed the mechanism of decoloration of meat products,the preparation of spice extracted,the antibacterial and color retention mechanism of spices,and the application prospect of spice extracted in meat industry . It could provide technical support to improve the quality of meat products and food safety.