熏烧烤肉制品包装方式研究进展.docVIP

熏烧烤肉制品包装方式研究进展 赵嘉越 张一敏 罗欣 毛衍伟 梁荣蓉 韩明山 朱立贤 山东农业大学食品科学与工程学院 内蒙古科尔沁牛业有限公司 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 如何延长货架期、提高肉品质量一直是肉类企业关注的焦点, 对肉品进行恰当的包装销售已是一个势在必行的发展趋势。包装具有保护食品原有品质及延长食品货架期的作用。熏烧烤肉制品是受消费者喜爱的传统肉制品, 在肉制品体系中占有相当重要的地位, 但在储存和销售过程中易发生腐败变质, 致使其营养价值降低, 适口性及外观改变, 同时还可能导致有毒有害物质的产生。文章主要基于熏烧烤肉制品的特点, 同时通过与生鲜肉包装方式的比较, 综述了不同包装方式对熏烧烤肉制品品质的影响, 重点介绍了不同包装方式在熏烧烤肉制品中应用的利弊。 关键词： 熏烧烤肉制品; 真空包装; 气调包装; 货架期; 作者简介：赵嘉越, 硕士研究生, 研究方向为肉品科学。E-mail:120941637@ 作者简介：朱立贤, 教授, 研究方向为肉品科学。E-mail:zhlx@; 收稿日期：2017-06-02 基金：“十三五”国家重点研发计划课题 (2016YFD040150503) A review on packaging ways for smoked and roasted meat products ZHAO Jia-yue ZHANG Yi-min LUO Xin MAO Yan-wei LIANG Rong-rong HAN Ming-shan ZHU Li-xian Shandong Agricultural University, College of Food Science and Engineering; Inner Mongolia khorchin industry co., LTD.; Abstract： The function of packaging is to improve food quality and extend the shelf life of food. Smoked and roasted meat products are one kind of Chinese traditional meat products, preferred by a lot of consumers, which play a very important role in the meat production system. But this type of meat product is very easy to spoilage during meat storage and distribution, which will reduce the nutritional value, change its palatability and appearance, even can also lead to the generation of toxic and harmful substances. Based on the characteristics of smoked and roasted meat products, this paper summarized the influence of different packaging methods on the quality of smoked and roasted meat products, and mainly introduced the advantages and disadvantages of different packaging methods in the application of smoked and roasted meat products, which was in the view of the comparison with packaging methods of fresh meat. Prolonging the shelf life and improving the quality of meat products has always been the focus of meat industry. It is an inevitable development trend to seek the appropriate packaging sales for meat products. Key