| 肉及肉制品气调包装技术研究进展 |
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| 引用本文： | 席丽琴,杨君娜,许随根,黄 鑫,王守伟.肉及肉制品气调包装技术研究进展[J].肉类研究,2019,33(9):64-68. |
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| 作者姓名： | 席丽琴 杨君娜 许随根 黄 鑫 王守伟 |
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| 作者单位： | 中国肉类食品综合研究中心，肉类加工技术北京市重点实验室，北京 100068 |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2018YFD0401200） |
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| 摘 要： | 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。
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| 关 键 词： | 气调包装 肉及肉制品 保鲜 货架期 |
Progress in the Development of Modified Atmosphere Packaging Technologies for Meat and Meat Products |
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| XI Liqin,YANG Junna,XU Suigen,HUANG Xin,WANG Shouwei.Progress in the Development of Modified Atmosphere Packaging Technologies for Meat and Meat Products[J].Meat Research,2019,33(9):64-68. |
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| Authors: | XI Liqin YANG Junna XU Suigen HUANG Xin WANG Shouwei |
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| Affiliation: | Beijing Key Laboratory of Meat Processing Technology, China Meat Research Centre, Beijing 100068, China |
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| Abstract: | As a new packaging technology, modified atmosphere packaging (MAP), when applied to meat and meat products, maintains their quality, color, flavor and nutrition, and prolongs their shelf lives while causing lesser side effects. In this paper, the technical principle and gas composition and function of MAP, recent progress in the application of MAP to meat and meat products and the factors affecting its efficacy for quality maintenance are summarized, and future trends are also discussed. |
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| Keywords: | modified atmosphere packaging meat and meat products preservation shelf life |
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