速冻肉馅类制品品质劣变机理及阻断技术的研究进展

速冻肉馅类制品是传统肉糜类食品与现代冷链技术相结合的一类速冻调理类食品,具有食用方便、营养安全等优点,符合当今快节奏生活的需求。但速冻肉馅类制品存在加工工艺复杂、原料组分多、冻藏技术不健全等问题,在加工和贮藏过程中极易发生品质劣变,严重影响其向工业化和现代化方向发展。本文从面皮和馅料两个方面简单介绍了速冻肉馅类制品品质劣变的表征及影响因素,重点综述了速冻肉馅类制品品质劣变的机制和最新阻断技术及其效果。为速冻肉馅类食品的现代化、工业化以及安全标准化生产提供理论支持。

Research Progress on Mechanism and Inhibition Technology of Quality Deterioration of Quick-frozen Meat Stuffing Product

Quick-frozen meat stuffing product is a combination of traditional minced food and modern cold chain technology,which is edible and convenient,nutritious and safe,and is suitable for fast rhythm life of human beings.The quality deterioration will prone occur during the process of processing and storage due to complex processing conditions,raw material composition and frozen storage technology.It hits hard in the industrialization and modernization of quick-frozen food.The characterization of quick-frozen mincemeat product quality deterioration was briefly introduced by two aspects including dough and filling in this paper.It also reviewed the mechanism,influencing factors and the latest inhibition technology and its effect of quick-frozen mincemeat product,which provided theoretical assistance for quick-frozen mincemeat product modernization,industrialization and standardization.