肉类富含氨基酸、蛋白质、脂肪等营养物质,是人类最重要的食物之一.鲜肉是肉类供应的主要产品,但鲜肉极易在微生物和内源酶的作用下发生蛋白质、脂肪等的降解或氧化从而腐败变质,造成食用和商业价值的损失.植物多酚协同气调包装能有效改善肉类的品质并延长其货架期,并且具有天然、安全等特点.目前,该技术正作为一种新型加工和包装技术应用于肉类的保鲜.该文总结了植物多酚协同气调包装在肉类保鲜领域中的应用,旨在为食品工业提供可靠有效的鲜肉保鲜技术.
Meat is rich in amino acids,proteins,and fats,and is one of the most important foods for human beings.Fresh meat is the main product of the meat supply;however,it is prone to degradation or oxidation due to the presence of microorganisms and endoge-nous enzymes,resulting in spoilage and deterioration and leading to the loss of edible and commercial values.Plant polyphenols synergized with modified atmosphere packaging are natural and safe,and can effectively improve the quality of meat and prolong its shelf life.At present,it has been used as a new type of processing and packaging technology for meat preservation.This paper summarized the applica-tions of plant polyphenols synergized with modified atmosphere packaging in meat preservation,aiming to provide a reliable and effective fresh meat preservation technology for the food industry.
张毅毅;南延明;张会旺;宋伟;王玲玲;燕宇真;王自超
安康学院现代农业与生物科技学院,陕西安康,725700汉滨区农业农村局,陕西安康,725700
植物多酚;气调包装;协同作用;肉类;保鲜
plant polyphenols;modified atmosphere packaging;synergistic effect;meats;preservation
《食品与发酵工业》 2024 (001)
334-340 / 7
国家自然科学基金地区项目(32160565);陕西省自然科学基础研究计划项目(2022JQ-207);陕西教育厅科技计划项目(22JK0236)
10.13995/j.cnki.11-1802/ts.033808
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