鲜肉的气调保藏

以真空包装或充气包装的方式,来改变包装内的气体状况,延长了鲜肉类的货架期。气调包装(MAP)是将食品装在具有高度气密性的包装袋中,通过改变袋中的气体环境,减缓氧化速度,抑制微生物的生长和阻止酶促腐败——达到延长货架期的目的。现已应用于鲜肉的气调包装可以分为两种基本的技术:真空包装和充气包装。真空     

冰温技术在食品保藏中的应用与研究进展

冰温技术在保持食品口感、风味、鲜度等方面具有独特优势.综述冰温技术的作用机理及其在果蔬、海鲜、肉类等食品贮藏中的应用,介绍超冰温技术和冰膜贮藏技术,分析当下食品保鲜技术的发展趋势,具有一定的学术价值和现实意义.     

冰温技术在食品工业中的应用

冰温技术是一种新兴的用于食品贮藏保鲜的技术。本文介绍了冰温技术的概念、原理，并系统介绍了目前冰温技术在食品工业中的应用发展状况，为进一步研究冰温技术和扩大其在食品工业中的应用提供重要的背景知识。     

乳酸菌细菌素在肉品保藏中的应用

肉是微生物生长的极好培养基,虽然冷藏可延长肉的保藏期,但由于嗜冷菌的生长,腐败最终仍会发生。在好气环境中,冷却肉中的嗜冷菌主要是不形成芽孢能引起腐败的G~-菌,在厌氧条件下(真空或气调包装)主要嗜冷菌是G~+不引起腐败的乳酸菌。真空或气调包装的冷却肉中乳酸菌生长居优势,采用这一新技术可提高肉的微生物安全性,延长货架寿命。使乳酸菌能居优势的因素包     

食品添加剂在肉制品保藏中的应用

介绍了肉制品保藏中常用的食品的添加剂的功能特性及其应用。     

活性包装在肉类保藏中的应用

活性包装是新型的食品包装体系,是一项具有挑战性的技术,对食品安全及货架期的延长有着重大的影响。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。本文主要介绍了食品活性包装及其在肉制品保藏中的应用。     

肉及肉制品保藏技术综述

肉及肉制品因其营养丰富,极易受微生物和周围环境因素的影响而发生腐败变质现象。本文综述了食品保藏的历史,食品保藏的原理及方法分类及引起食品腐败变质的主要因素,并简要介绍了低温保藏、发酵技术、干燥技术、罐藏技术、包装技术、微波技术、辐照技术及管理方法等常见的肉品保藏方法的原理、特点及其在食品保藏中的应用。     

冰温技术在果蔬贮藏保鲜中的应用研究进展

近年来冰温技术在果蔬贮藏保鲜上的应用,引起了越来越多的研究者的关注,研究结果层出不穷。文中概述了冰温技术及其原理,着重对冰温贮藏在果蔬保鲜方面的最新应用——冰膜贮藏、超冰温贮藏、保鲜剂-冰温贮藏及冰温气调贮藏加以阐述,并对我国冰温贮藏果蔬的发展前景进行了分析与展望。     

冰温技术在食品贮藏中的应用

阐述了冰温贮藏的原理,通过分析比较冷藏、冷冻和冰温贮藏的应用效果,说明冰温是高品质保存食品新鲜度、风味和口感的不容忽视的温度区域。      

脂肪替代物及其在肉制品中的应用

传统的肉制品中含有大量的脂肪,脂肪赋予肉制品良好的风味和多汁的口感,而过量的摄食脂肪会导致肥胖症、高血压及某些癌症的发生.脂肪替代品在肉制品中的应用既减少了脂肪含量又弥补了口味的损失.本文论述了脂肪替代物及其在肉制品中的应用情况,以望为肉品加工业提供一些理论基础.     

天然抗氧化剂茶多酚及其在肉制品贮藏保鲜中的应用

介绍了茶多酚的组成、性质、抗氧化机理以及安全性;综述了茶多酚的抗氧化性能在肉制品中的应用及其在应用中存在的问题。并展望了茶多酚的应用前景。     

栅栏技术及其在肉品保鲜中的应用

肉品保鲜的关键是控制病原微生物和腐败微生物.对栅栏技术的内容、应用作了比较全面的概括,并以乳酸链球茵素为代表对低温肉制品保鲜技术进行了探讨.     

天然抗氧化剂茶多酚在肉制品贮藏保鲜中的应用

本文介绍了茶多酚的组成、性质、抗氧化机理以及安全性;综述了茶多酚的抗氧化性能在肉制品中的应用及其在应用中存在的问题,并展望了茶多酚的应用前景。     

肉制品加工中的烟熏技术

简述了熏烟中的多种有效成分,如蚁酸、醋酸、丙酸、丁酸、异丁酸、戊酸和异戊酸等,介绍了传统中式产品、西式制品加工中的烟熏方法和烟熏工艺,并对烟熏过程中的温度、湿度控制进行了分析。     

Authentication of meat and meat products

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.     

DEHA-plasticized PVC for retail packaging of fresh meat

 A selection of frequently consumed meat products were packed in two commercial types of plasticized PVC film with declared plasticizer compositions of 11 and 21% di-(ethylhexyl)adipate (DEHA), respectively. The meat products were analysed for DEHA after packaging and storage until their “use by” date. Pretreatment of the meat, including cutting, chopping, cooking and packaging, was performed according to normal practice in a Danish supermarket. All samples contained DEHA. In general the investigation showed that a high fat content in or at the surface of the meat and/or a high storage temperature and/or repeated repackaging with new film during treatment gave rise to the greatest amount of DEHA migration from the film into the meat. No significant differences in DEHA migration could be seen when comparing the two films, although they were quite different in terms of plasticizer composition. The DEHA concentration at the “use by” date in fresh lean trimmings and slices of pork leg was 1 – 2 mg/kg, whereas neck and strip loin with some fat at the surface contained about 5 – 10 mg/kg. More fatty types of meat such as minced beef and pork with 18 – 20% fat, packaged once in plasticized PVC, contained around 20 mg DEHA/kg. When previously packaged loin was cut into steaks or chops, repackaged, minced and repackaged again, the DEHA concentration doubled to around 40 mg/kg. Finally if meatballs were then produced from the said mince, repackaged and stored at 65°C for 24 h, the DEHA concentration reached 100 mg/kg. Based on the evaluations of DEHA given by the EU Scientific Committee for Food, the National Food Agency considers concentrations of DEHA in foods higher than 18 mg/kg to be unacceptable. Received: 24 June 1997     

Conjugated linoleic acid in meat and meat products: A review

Conjugated linoleic acid (CLA) consists of a group of geometric and positional isomers of linoleic acid to which anticancerogenic, antidiabetic, and antiatherogenic effects, as well as effects on immune system, bone metabolism, and body composition are attributed. CLA is found predominantly in milk and meat of ruminants due to the importance of rumen micro-organism in the formation of CLA and its precursors. This review attempts to give an overview of the available data on intramuscular CLA concentrations in meat and meat products originating from different animal species. The factors influencing these concentrations are discussed and the estimated human daily intakes as well as the percentage provided by meat are reported.     

DEHA-plasticized PVC for retail packaging of fresh meat

 A selection of frequently consumed meat products were packed in two commercial types of plasticized PVC film with declared plasticizer compositions of 11 and 21% di-(ethylhexyl)adipate (DEHA), respectively. The meat products were analysed for DEHA after packaging and storage until their “use by” date. Pretreatment of the meat, including cutting, chopping, cooking and packaging, was performed according to normal practice in a Danish supermarket. All samples contained DEHA. In general the investigation showed that a high fat content in or at the surface of the meat and/or a high storage temperature and/or repeated repackaging with new film during treatment gave rise to the greatest amount of DEHA migration from the film into the meat. No significant differences in DEHA migration could be seen when comparing the two films, although they were quite different in terms of plasticizer composition. The DEHA concentration at the “use by” date in fresh lean trimmings and slices of pork leg was 1 – 2 mg/kg, whereas neck and strip loin with some fat at the surface contained about 5 – 10 mg/kg. More fatty types of meat such as minced beef and pork with 18 – 20% fat, packaged once in plasticized PVC, contained around 20 mg DEHA/kg. When previously packaged loin was cut into steaks or chops, repackaged, minced and repackaged again, the DEHA concentration doubled to around 40 mg/kg. Finally if meatballs were then produced from the said mince, repackaged and stored at 65°C for 24 h, the DEHA concentration reached 100 mg/kg. Based on the evaluations of DEHA given by the EU Scientific Committee for Food, the National Food Agency considers concentrations of DEHA in foods higher than 18 mg/kg to be unacceptable. Received: 24 June 1997