| 低盐肉制品贮藏特性研究进展 |
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| 引用本文： | 徐梅,黄攀,陈从贵,徐宝才,李沛军.低盐肉制品贮藏特性研究进展[J].食品研究与开发,2019,40(16):192-197. |
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| 作者姓名： | 徐梅 黄攀 陈从贵 徐宝才 李沛军 |
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| 作者单位： | 合肥工业大学农产品生物化工教育部工程研究中心;合肥工业大学食品与生物工程学院 |
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| 基金项目： | 国家重点研发计划项目（2018YFD0401205）；安徽省科技重大专项（18030701168） |
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| 摘 要： | 低盐化是肉制品加工的发展趋势,但降低食盐含量会引发产品贮藏品质的劣变。综述国内外肉制品减盐策略,从肉制品低盐化影响其理化特性、微生物特性、风味及感官品质几个方面,系统讨论降低食盐使用对产品贮藏特性的影响,旨在为低盐肉制品的贮藏保鲜提供理论参考。
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| 关 键 词： | 低盐 肉制品 贮藏品质 理化特性 微生物特性 挥发性风味物质 感官品质 |
| 收稿时间： | 2019/4/16 0:00:00 |
Research Progress on the Storage Properties of Low-Salt Meat Products:A Review |
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| XU Mei,HUANG Pan,CHEN Cong-gui,XU Bao-cai,LI Pei-jun.Research Progress on the Storage Properties of Low-Salt Meat Products:A Review[J].Food Research and Developent,2019,40(16):192-197. |
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| Authors: | XU Mei HUANG Pan CHEN Cong-gui XU Bao-cai LI Pei-jun |
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| Affiliation: | (Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China;School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui,China) |
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| Abstract: | XU Mei;HUANG Pan;CHEN Cong-gui;XU Bao-cai;LI Pei-jun(Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China;School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui,China) |
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| Keywords: | low-salt meat product storage quality physicochemical property microbial property volatile flavor compound sensory quality |
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