| 可得然胶功能特性及在肉及肉制品中的应用进展 |
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| 引用本文： | 曹云刚,胡春杰,李远征,陆瑞琪,杜东旭,卞忠明,黄峻榕,张欢,袁方. 可得然胶功能特性及在肉及肉制品中的应用进展[J]. 精细化工, 2024, 41(3): 491-498+587 |
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| 作者姓名： | 曹云刚 胡春杰 李远征 陆瑞琪 杜东旭 卞忠明 黄峻榕 张欢 袁方 |
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| 作者单位： | 陕西科技大学食品科学与工程学院,陕西科技大学食品科学与工程学院,陕西科技大学食品科学与工程学院,江苏一鸣生物股份有限公司,临沂金锣文瑞食品有限公司,江苏一鸣生物股份有限公司,陕西科技大学食品科学与工程学院,陕西科技大学食品科学与工程学院,江南大学生物工程学院,江苏一鸣生物股份有限公司 |
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| 基金项目： | 陕西省自然科学基础研究计划面上项目（2023-JC-YB-146）； |
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| 摘 要： | 可得然胶是一种微生物胞外多糖，因其良好的增稠、持水、凝胶以及成膜等性能，近些年在肉类加工及保鲜领域得到了广泛的应用。该文综述了可得然胶的功能特性，重点阐述了可得然胶对肉及肉制品品质特性的影响及其对肉品的品质提升机制，最后总结了由可得然胶制备的不同类型可食性复合膜在肉类保鲜中的应用效果，以期为可得然胶在肉类加工和保鲜领域的广泛应用提供理论参考。
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| 关 键 词： | 可得然胶 功能特性 肉及肉制品 品质 保鲜 |
| 收稿时间： | 2023-04-23 |
| 修稿时间： | 2023-08-28 |
Functional properties of curdlan and its application progress in meat and meat products: A comprehensive review |
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| CAO Yungang,HU Chunjie,LI Yuanzheng,LU Ruiqi,DU Dongxu,BIAN Zhongming,HUANG Junrong,ZHANG Huan and YUAN Fang. Functional properties of curdlan and its application progress in meat and meat products: A comprehensive review[J]. Fine Chemicals, 2024, 41(3): 491-498+587 |
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| Authors: | CAO Yungang HU Chunjie LI Yuanzheng LU Ruiqi DU Dongxu BIAN Zhongming HUANG Junrong ZHANG Huan YUAN Fang |
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| Affiliation: | School of Food Science and Engineering,Shaanxi University of Science Technology,Xi’an,School of Food Science and Engineering,Shaanxi University of Science Technology,Xi’an,School of Food Science and Engineering,Shaanxi University of Science Technology,Xi’an,Jiangsu Yiming Biological Technology Co,Ltd,Linyi Jinluo Win Ray Food Co,Ltd,Linyi,Jiangsu Yiming Biological Technology Co,Ltd,School of Food Science and Engineering,Shaanxi University of Science Technology,Xi’an,School of Food Science and Engineering,Shaanxi University of Science Technology,Xi’an,School of Biotechnology,Jiangnan University;Jiangsu Yiming Biological Technology Co., Ltd |
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| Abstract: | Curdlan is a kind of a microbial extracellular exopolysaccharide, which has been widely used in the field of meat processing and preservation due to its good thickening, water retention, gelation and film formation properties. This paper reviews the functional properties of curdlan, focusing on the effect of curdlan on the quality characteristics of meat and meat products and the mechanism of improving the quality of meat products, finally, summarizes the fresh-keeping effect of different types of edible composite films prepared from curdlan in meat foods, in order to provide a theoretical reference for the wide application of curdlan in the processing and preservation of meat foods. |
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| Keywords: | curdlan features meat and meat products quality preservation |
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