| 低温肉制品保鲜技术研究进展 |
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| 引用本文： | 孙源源,张德权.低温肉制品保鲜技术研究进展[J].肉类研究,2008(5). |
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| 作者姓名： | 孙源源 张德权 |
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| 作者单位： | 中国农业科学院农产品加工研究所,北京,100094 |
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| 摘 要： | 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。
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| 关 键 词： | 低温肉制品 保鲜 货架期 |
Advances in Preservation Technologies of Pasteurized Meat Products |
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| Sun Yuan-yuan,Zhang De-quan.Advances in Preservation Technologies of Pasteurized Meat Products[J].Meat Research,2008(5). |
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| Authors: | Sun Yuan-yuan Zhang De-quan |
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| Affiliation: | Sun Yuan-yuan; Zhang De-quan (Institute of Agro-food Science and Technology; Chinese Academy of Agricultural Sciences; beijing 100094); |
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| Abstract: | Pasteurized meat products which stay its nutritional value and intrinsic flavor is the main development direction of meat products in the future.But pasteurized meat products can not be thoroughly sterilized during processing,which will easily induce the microbial spoilage and shorten shelf life.The application of effective preservation technologies are significant for refreshment of pasteurized meat products.This article briefly focuses on advances in natural antimicrobial compounds,new packaging systems a... |
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| Keywords: | Pasteurized meat products Preservation Shelf life |
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