天然保鲜剂在肉类食品保鲜中的应用与展望.pdfVIP

2011, Vol. 25, No. 08 37 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 专题论述 张顺亮，成晓瑜，陈文华，戚 彪，乔晓玲 * ( 中国肉类食品综合研究中心，北京 100068) 我国肉类食品的保鲜问题一直是限制其发展的一个重要因素，而化学保鲜剂的使用又使人们的健康受到 威胁。要使我国肉类食品生产走集风味和安全于一体的路线，有必要采用天然保鲜剂。天然保鲜剂具有无毒、 高效、抑菌谱广等特点，本文介绍几种新型天然保鲜剂的理化性质、抑菌谱、抑菌原理，简述它们目前在肉 类食品保鲜中的研究及应用情况，进而对我国肉类食品天然保鲜剂的发展前景进行展望。 天然保鲜剂；肉类食品保鲜；应用；展望 Applications and Prospects of Natural Preservatives in Meat Preservation ZHANG Shun-liang ，CHENG Xiao-yu ，CHEN Wen-hua ，QI Biao ，QIAO Xiao-ling* (China Meat Research Center, Beijing 100068, China) Abstract ：Meat preservation is always an important factor limiting the development of Chinese meat products. Chemical , preservatives have been recognized to threaten consumers health. Hence, the priority of natural preservatives over chemical preservatives is necessary to ensure both the flavor and safety of Chinese meat products. Natural preservatives have the benefits of nontoxicity, high efficiency and broad antimicrobial spectrum. This paper describes physicochemical properties, antimicrobial spectra, antimicrobial mechanisms of several natural preservatives, briefly introduces their current research and application status, and predicts development prospects of natural preservatives in our country. Key words ：natural preservatives ；meat preservation ；application ；prospects 中图分类号：TS205.9 文献标识码：A 文章编号：1001-8123(2011)08-0037-05 肉类食品在生产与贮存过程中极易受微生物侵染、 时又往往给人类健康带来不良的影响，甚至会出现致 氧化作用等影响而发生腐败现象。鲜肉在 0 ～4 ℃低温条 癌、致畸、致突变等危害。而天然防腐保鲜剂主要来 件下一般只能保存 7 ～10d 左右，熟肉制品( 如肠类、酱 源于动植物原料，以及利用微生物进行发酵得到的产 卤类等) 在常温条件下的保质期也较短。若肉类食品被