气调包装用于冷鲜肉保鲜的机理及影响因素

本文概述了气调包装现状,详细阐述了肉品气调包装保鲜的机理,气体组成及其影响因素,对气调包装在鲜肉保鲜中的应用应注意的问题进行了探讨,并指出气调包装是冷却肉包装发展的重要方向。     

气调包装(MAP)在鲜肉保鲜中的应用

概述了气调包装现状,详细阐述了肉品气调包装保鲜的机理及其影响因素,最后对气调包装在鲜肉保鲜中的应用应注意的问题进行了探讨。     

新鲜红肉气调包装研究及其在销售环境中的应用

本文结合国情介绍气调包装在红肉保鲜的应用现状,详细阐述新鲜红肉的产品特性,气调包装保鲜机理,并进一步从气体混合比例、气体阻隔材料、肉品分割方式、肉品储存温度4方面分析其对新鲜红肉包装的影响因素。针对市场销售环境讨论气调包装在肉品质量、易操作性、包装效果3方面的具体改进操作方式及这一过程中应注意的问题,并展望了气调包装在新鲜红肉包装的发展前景。     

气调包装冷却肉品质和货架期的研究进展

产品包装是肉品生产环节的重要一环,在众多包装方式中,气调包装能有效地延长了肉品的货架期,并随着研究的深入不断衍生出各种新的包装类型,目前气调包装已发展成为一门独立而综合的包装技术体系。文中从品质和货架期两方面详细阐述了气调包装对冷却肉保鲜的影响以及目前存在的问题。通过综合评价不同的气调包装方式,对其发展趋势进行展望,以期为将来优化发展该技术提供借鉴。     

肉类食品保鲜包装材料与技术的研究进展

随着肉类加工产业的进一步发展以及人们对食品质量和安全的高度重视,现代食品包装材料和包装技术的重要性日益突出。肉类食品包装材料和技术的开发与创新是提高现代肉品质量和安全的前提。文章综述了不同种类的新型肉品包装材料(复合包装、活性包装、可食性膜、纳米复合包装)和包装技术(真空包装、气调包装、智能包装)在肉及肉类食品保鲜领域的应用,指出肉类食品包装材料和保鲜技术存在的优点和不足,并对其发展趋势进行了展望。     

气调包装(MAP)在冷却肉保鲜中的应用

相比热鲜肉、冷冻肉,冷却肉具有安全系数高,营养价值高,保质期长的特点,是目前国外广泛应用的生鲜肉类销售形式,气调包装应用于冷却肉保鲜,能大大延长肉的保质期,并能很好地保持肉的色泽,本文阐述了气调包装保鲜机理及气体组分的研究进展,论述了气调包装的工艺要点及其设备发展现状,分析并提出了气调包装应用于冷却肉保鲜的关键技术和应用前景。     

肉及肉制品气调包装技术研究进展

气调包装技术作为一种新型包装技术应用于肉及肉制品,能较好地保持肉及肉制品品质、色泽、风味及营养、延长肉及肉制品货架期,对产品副作用小。本文主要就气调包装的技术原理、常用气体组成成分及作用、气调包装在肉及肉制品中应用的研究进展以及影响气调包装保鲜效果的因素进行概述,并对气调包装技术的研究应用提出了展望。     

基于生鲜肉品和果蔬保鲜的生物可降解薄膜的研究进展

生鲜肉品和果蔬具有新鲜和营养价值高的双重特色,同时生物可降解材料的包装保鲜具有突出的保鲜效果和环保意义,应用可降解材料包装保鲜生鲜肉品和果蔬具有优越的经济效益和生态效益。因此,本文针对生鲜肉品和果蔬的品质变化特点,列举了生物可降解薄膜保鲜技术在生鲜肉品和果蔬保鲜中的诸多应用与进展,为生鲜肉品和果蔬的保鲜包装和产业发展提供参考依据。     

鲜肉制品的气调包装技术浅析

气调包装是延长鲜肉货架期的最有效的方法之一,合理的气调包装不仅可以保证肉品的卫生质量、延长货架期,还可对冷却肉的感官质量产生良好影响。主要综述气调包装技术在鲜肉制品包装中的应用、气体比例及其包装方法和特点。     

包装冷却肉中微生物腐败及其挥发性气味的研究进展

肉的腐败气味一直是消费者评判肉品新鲜度的重要指标.不同包装冷却肉中的微生物群落和代谢途径不同,导致肉品贮藏期间释放出不同的挥发性气味物质,这直接决定了肉的腐败气味和腐败程度;因此,进行包装肉挥发性物质的定性、定量分析对认知肉品腐败进程具有重要意义.本文通过综述冷却牛肉、猪肉、羊肉及禽肉在托盘包装、真空包装、气调包装中的...     

Combining reformulation,active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products

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.     

低温肉制品保鲜技术研究进展

低温肉制品在加工过程中,最大限度地保持了原有营养价值和固有风味,是我国肉制品未来发展的主要趋势。但低温肉制品在加工过程中杀菌不彻底,产品易腐败变质,导致货架期短。因此有效的保鲜技术对于低温肉制品的贮藏保鲜具有重要意义。本文结合当前低温肉制品保鲜技术的发展动态,重点阐述了天然保鲜剂、包装、非热力杀菌等保鲜技术的研究进展。     

减菌技术在冷却肉关键安全控制点抑菌分子机制的研究进展

在冷却肉生产流通过程中，肉类生产者会采取多种减菌措施以提高冷却肉的安全性和耐贮性，其中有机酸胴体喷淋、电解水清洗减菌和气调包装技术分别是动物屠宰、胴体分割和冷却肉贮藏销售3大关键安全控制点上常用的栅栏因子。目前利用组学手段探究各减菌技术的分子机制已成为国内外研究的热点，然而对近年来各技术抑菌分子机制及其关联性的探讨仍缺少系统总结。本文以常见致病菌（单核细胞增生李斯特菌、大肠杆菌O157:H7等）和腐败菌（假单胞菌、乳酸菌等）的蛋白表达和代谢调控为切入点，阐释了上述3 种减菌技术对它们生理生化反应的影响。尽管各减菌技术在不同程度上改变了细菌胞内蛋白表达和代谢物合成水平，但其抑菌效果的实现均主要来自于其对细菌细胞壁、细胞膜、鞭毛等结构蛋白和组分的破坏，以及对糖酵解、磷酸戊糖途径、三羧酸循环等糖代谢途径和缬氨酸、亮氨酸等氨基酸代谢途径的干扰。另外，本文还总结了某些特定菌种利用自身应激调控产生抗逆性后对减菌效果的影响。本文通过系统总结以上减菌技术的分子机制，以期为企业开展全链条的微生物靶向控制，实现冷却肉的综合保鲜提质提供理论指导。     

Spoilage microbiota associated to the storage of raw meat in different conditions

The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial meat contamination and on the specific storage conditions that can influence the development of different spoilage-related microbial populations thus affecting the type and rate of the spoilage process. This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat. In addition, the most recent tools used for the detection and identification of meat microbiota are also reviewed.     

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

Abstract: The shelf life of packaged fresh red meats is most frequently determined by the activity of microorganisms, which results in the development of off‐odors, gas, and slime, but it is also influenced by biochemical factors such as lipid radical chain and pigment oxidation causing undesirable flavors and surface discoloration. The predominant bacteria associated with spoilage of refrigerated meats are Pseudomonas, Acinetobacter/Moraxella (Psychrobacter), Shewanella putrefaciens, lactic acid bacteria, Enterobacteriaceae, and Brochothrix thermosphacta. The spoilage potential of these organisms and factors influencing their impact on meat quality are discussed. High O₂‐modified atmosphere (80% O₂+ 20% CO₂) packaging (MAP) is commonly used for meat retail display but vacuum packaging remains the major MAP method used for meat distribution. Two‐step master packaging (outer anoxic‐20% CO₂+ 80% N₂/inner gas‐permeable film) is used for centralized MAP distribution, but CO use (0.4%) in low O₂ packaging systems is limited by consumer uncertainty that CO may mask spoilage. Active packaging where the film contributes more than a gas/physical barrier is an important technology and has been studied widely. Its application in combination with MAP is very promising but impediments remain to its widespread industrial use. The influence of processing technologies including modified atmospheres on lipid oxidation and discoloration of meats are analyzed. Because both organic acids and antioxidants have been evaluated for their effects on microorganism growth, in concert with the prevention of lipid oxidation, work in this area is examined.     

Application of nisin,CO2 and a permeabilizing agent in the preservation of refrigerated blue whiting (Micromesistius poutassou)

Gram‐negative bacteria are mainly responsible for spoilage of refrigerated fish. Nevertheless, to preserve refrigerated fresh fish no additives are permitted and only packaging as in a modified atmosphere can be used. Despite the fact that the present‐day application of nisin has been extended to dairy and meat products, its ineffectiveness against Gram‐negative bacteria complicates application to fresh fish unless combined with other additives such as chelators. With this aim, agents that increase the permeability of the membrane and facilitate the diffusion of many hydrophobic antimicrobial agents were screened for their combined activity with nisin against different genera of Gram‐negative bacteria. Quantification of the synergistic effects has shown sodium hexamethaphosphate (SMP) and ethylenediaminetetraacetic acid (EDTA) were the most effective. Further studies were done on the combined effects of nisin, SMP and CO₂ in the preservation of fresh fish. A factorial experimental design was used to determine synergism between these variables. Logarithmic values of total viable counts and total volatile bases after 12 days of storage were described by empirical equations. Analysis of the results showed a marked effect of CO₂ in decreasing both variables. Whereas CO₂ interacted positively with nisin and SMP, a non‐significant interaction was observed between nisin and SMP. It is concluded that CO₂ interacts readily with SMP, and may offer an additional advantage for CO₂‐rich atmospheres in food preservation. Copyright © 2005 Society of Chemical Industry     

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions.     

冷链物流中海水鱼的腐败机制及保鲜技术研究进展

海水鱼营养成分丰富、水分含量高,在冷链物流中容易发生腐败变质。因此,通过了解冷链物流中海水鱼的腐败机制并有针对性地开展海水鱼产品保鲜,进而提升冷链物流中海水鱼产品品质。作者论述了海水鱼冷链物流中的自溶性腐败、氧化腐败和微生物腐败机制,并重点阐述了控制微生物腐败的保鲜技术研究进展。通过臭氧水、电解水、低温等离子体、辐照杀菌、高静压杀菌技术、光动力杀菌技术等减菌技术,可有效减少海水鱼表面微生物;采用温度控制、气调包装、活性包装等可有效控制冷链物流中海水鱼的微生物增长、蛋白质和脂质氧化,从而控制海水鱼的腐败变质,维持海水鱼的鲜度品质。这些研究发现可为进一步开发应用于冷链物流中海水鱼的保鲜技术提供借鉴和参考。     

淀粉基食品薄膜在肉制品保鲜中的应用

肉制品作为具有高生物价值的蛋白质、矿物质、维生素和过量生物活性化合物等基本营养素的来源,被人们广泛接受和喜爱。但是肉质品在不当环境下储存极易腐败变质,因此亟需寻求绿色、高效的保鲜技术。近年来,淀粉作为一种可成膜多糖被广泛用于制备生物可降解薄膜以用于食品包装,通过作为抗氧化抗菌生物活性物质载体或隔绝氧气等来维持肉制品的新鲜度,目前基于淀粉与成膜材料联合制备的复合膜已成为肉制品防腐保鲜技术的研究热点。因此,本文通过综述淀粉的基本性质、基于淀粉制备的食品复合膜的结构及特性,以及重点阐述淀粉基食品薄膜与精油、天然提取物、纳米复合材料等联用在肉制品保鲜中的研究进展,以期为淀粉基食品薄膜在肉制品保鲜中的应用提供理论参考。