肉类防腐防酸败新技术

传统的肉类保鲜防腐的方法有低温贮藏、冷冻、腌制、烟熏、脱水、高压处理、辐照杀菌、气调保鲜、生物控制、施加化学保鲜剂等.目前国际上又出现了一些肉类防腐保鲜的新措施、新技术,对肉类食品的保鲜和延长架期效果明显,现作一简要介绍.……     

新疆冬枣低温贮藏过程中品质的变化研究

研究不同成熟度的新疆冬枣在低温贮藏保鲜过程中品质的变化.结果表明:冬枣采用大枣保鲜剂处理,微孔膜保鲜袋包装,在(-2±0.5)℃下低温贮藏是提高冬枣贮藏品质的有效方法.     

名优绿茶品质劣变机理及贮藏保险技术

对名优绿茶贮藏过程中品质变化机理及不同场合的保鲜技术方法进行了论述.名优绿茶贮藏过程品质陈化劣变是茶叶内含成分发生一系列的化学变化的结果,这种变化的大小直接受茶叶含水量、温度、氧气、光线等条件的影响.名优绿茶贮藏保鲜,首先,茶叶必须充分干燥;大批量名优绿茶采用茶叶专用低温冷藏库保鲜(0℃～8℃);销售小包装茶叶采用真空或除氧剂除氧密封包装比较理想;茶叶专用低温冷藏库保鲜与真空或除氧剂除氧密封包装综合应用,可以达到理想的保鲜效果.     

鲜肉辐射的进展

肉类辐射是减少和杀灭肉种中致病微生物一种方法，辐射的剂量，温度，气氛，介质及微生物的类型为微生物对辐射敏感性的影响因素，研究表明鲜肉辐射可以最大限度地减少食品质量损失，不发生任何品质与风味变化，而达到延长贮存期的目的，是一种很有推广意义的肉类保鲜贮藏方法。     

冷链流通过程中水产品低温保鲜技术研究进展

如何较好地维持水产品的鲜度和营养价值一直是研究的热点。目前的水产品流通过程中,低温保鲜仍是最常用的保鲜技术。本文介绍了影响冷链储运过程中水产品品质的因素,对冷藏、冷海水、冰温、微冻、冻藏等低温保鲜技术的原理、特点以及最新研究进展进行综述。指出了它们在冷链流通中存在的技术问题,并对未来低温保鲜的发展趋势作出展望。     

低温在鲜切果蔬保鲜技术中研究进展

介绍了影响鲜切果蔬品质的因素、鲜切果蔬贮藏过程中发生的不良变化以及国内外对于低温在鲜切果蔬保鲜中的作用机理研究进展。     

冻结与解冻处理对肉类品质影响的研究进展

冻藏是保藏肉类制品最重要的方式之一,在延长货架期方面起着重要的作用。虽然微生物和酶活性能够很好地被控制,但在冻藏过程中肉类品质的劣变仍然不可避免,并成为影响其商业价值的重要因素。本文概述冷冻、贮藏及解冻过程对肉类理化性质、微观结构及食用和加工品质的影响,如脂肪氧化,蛋白变性,微观组织改变,保水性、色泽和质构等品质下降,并总结现今行业中品质改善措施及技术开发现状,旨在为畜禽肉及水产类保鲜和品质控制提供参考。     

气调包装技术在肉类保鲜中的应用和研究进展

气调包装是目前在肉类产品保鲜中应用较广的先进技术,文章对气调包装保鲜的机理、气体组成和主要影响因素进行介绍,详细阐述了气调包装技术目前国外的研究进展。以期为肉类保鲜以及促进肉类产业发展提供有益参考。     

肉类保鲜技术的研究

肉类保鲜技术随着科学技术的发展，其领域也在不断扩展，到上前为止已经有了多种肉类保鲜技术，本文详尽地阐述了低温，降低水分活性，降低ｐＨ值，直实气调包装，天然防腐剂，辐射等肉类保鲜技术的原理和机制作用。     

多次冻结对肉及其制品的影响

低温冻结作为肉类的一种保藏方式因其肉中冰晶体较小、解冻后肉的品质变化较小而深受欢迎。如果解冻后的肉再进行低温冻结贮存,冻结反复两次或两次以上,则会影响肉类及其制品的品质和营养状态,甚至失去食用价值。一、微生物繁殖对肉类品质的影响在-35℃左右速冻-18℃冷藏能够基本保持肉本来的品质和营养组织状态。多次冻结的情况则不同。解冻时随着冰晶的解体,温     

非热杀菌技术在低温鸡肉制品致病菌控制中的应用研究进展

由于低温鸡肉制品具有较好的感官品质,能够保留鸡肉原有的营养,成为我国肉制品发展的一个趋势。低温鸡肉制品水分含量和pH值较高,在加工和贮藏过程中极易受到食源性致病菌的污染,影响产品的质量安全,甚至引发食源性疾病,因此采用合适的杀菌技术来解决致病菌的污染是低温鸡肉制品贮藏保鲜需要解决的关键问题。由于热杀菌技术不适合用于低温鸡肉制品的灭菌,非热杀菌技术的应用就显得尤其重要。目前,应用在低温鸡肉制品加工中的非热杀菌技术主要包括超高压、辐照、超声、低温等离子体、脉冲紫外线、脉冲电场和脉冲微波。本文主要综述以上7 种非热杀菌技术的杀菌机制以及在不同低温鸡肉制品加工应用时对致病菌的控制效果,为未来非热杀菌技术在低温肉制品加工中的应用提供参考。     

肌红蛋白在加工贮藏过程中结构与功能特性的变化及其对肉制品色泽的影响研究进展

肌红蛋白是一种主要存在于肌浆中的色素蛋白质,可以赋予和提升肉及肉制品在加工、贮藏和消费过程中的色泽。在肉制品加工过程中,引起肌红蛋白结构变化的因素有很多,而蛋白质结构的改变会引起其功能特性的改变,从而对肉制品的色泽产生影响。本文主要介绍肉及肉制品中肌红蛋白在加工和贮藏过程中的结构变化,并综述了结构变化引起的肌红蛋白功能特性改变,以期为肉及肉制品的品质控制提供参考。     

Effect of low-temperature preservation on quality changes in Pacific white shrimp,Litopenaeus vannamei: a review

Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry     

预制肉类食品贮藏及复热过程中品质变化的研究进展

随着现代生活节奏的加快和饮食习惯的转变,预制肉类食品因其便捷性和多样性而受到广大消费者的青睐。在预制肉类食品生产、销售及消费过程中,贮藏和复热是2个关键环节。阐述了预制肉类食品在贮藏和复热过程中的品质变化及其影响因素。在贮藏期间,预制肉类食品常因为多种因素导致品质劣变,例如持水性降低、质构特性下降、色泽劣变、脂肪和蛋白质的氧化等。这些变化不仅影响食品的口感和营养价值,还可能会引发食品安全问题,进而减少消费者的购买意愿。在预制肉类食品复热过程中,不同复热方式对预制肉类食品的品质产生不同的影响。传统的蒸煮、烤制和油炸复热方式虽然使用广泛,但可能导致风味和质地的下降,而微波复热则能更快速、均匀地加热,尽管微波复热也可能引起某些品质的下降。提出了提升品质的策略,包括添加天然抗氧化剂、升级包装技术、采用新型杀菌和辅助冷冻技术等,旨在推进预制肉类食品行业的创新和可持续发展。     

MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS

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.     

我国肉品加工科技现状及趋势

我国是世界肉品生产和消费第一大国。2018年,我国肉品总产量8 624 万t,占世界肉品总产量的1/3。 1949—2019年的70 年发展历程里,我国肉品加工业一方面引进西方先进技术改造落后产能,另一方面加强中华传 统肉制品加工技术改革创新,经历了冷冻肉、高温肉制品、冷却肉、低温肉制品、传统肉制品工业化和营养肉制品 加工等发展阶段,在品质提升、营养保持、标准加工、安全控制及绿色制造等共性关键技术研发上取得长足进步。 当前,我国人民对肉品消费的需求已从数量安全到质量安全再到营养健康快速转变,初步建立了以市场需求为导 向,以畜禽宰后保鲜、物流、加工等为主体,相关服务业为支撑的全产业链新型肉品加工产业。基于我国肉品加工 产业现状和未来产业需求,智能化屠宰分级分割、生鲜肉智慧物流保鲜、梯次化绿色加工、共产物高值化利用、质 量与安全和营养健康是肉品加工科技发展新趋势。本文综述我国当前肉品加工产业现状、科技现状、存在问题以及 肉品加工科技趋势,为未来30 年肉品加工发展提出建议。     

MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS

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.     

冰温保藏技术在生鲜肉保藏中的应用

生鲜肉营养丰富,但在加工、运输和储存过程中易受微生物和外界环境的影响发生腐败变质,因此保鲜方式极其重要。冰温保藏较传统冷藏技术可更加有效地延长产品的货架期,同时也不会因冻结而造成产品品质下降,因此近年来在生鲜肉的保藏逐渐受到关注。目前对冰温保藏技术在生鲜肉的应用还缺乏全面的综述,因此,本文以冰温保藏技术为研究对象,阐述了其原理以及在禽肉、畜肉、水产品保鲜中的应用研究进展,论述了冰温保藏技术在生鲜肉保藏中的应用前景,介绍了冰温保藏技术与真空、气调和生物保鲜剂相结合的保藏方式在生鲜肉中的应用研究进展,为冰温保藏技术能更好地应用于生鲜肉中提供一些思路和研究方向,以期为冰温保藏技术的推广应用提供参考。     

Preservation technologies for fresh meat – A review

Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O₂), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.