冰温保鲜技术对肉品的调控及其应用研究进展
Research Progress on Regulation and Application of Ice Temperature Preservation Technology to Meat
孙彦梅 1田铸 1李雪茹 1张相锋 1尚天翠1
作者信息
- 1. 伊犁师范大学生物科学与技术学院(伊宁 835000)
- 折叠
摘要
食品保鲜对产品的安全性和可靠性具有重要影响.冰温保鲜技术对延缓食品的腐败变质、抑制微生物的生长,以及在一定程度上维持食品原有的感官等方面具有重要作用.冰温保鲜技术对肉品质的作用机制仍缺乏系统总结.通过总结近年国内外研究进展,系统综述冰温保鲜技术的产生与发展,冰温技术对肉品的色泽、嫩度、保水性、风味等品质的影响,以及冰温技术在肉品保鲜中应用的研究进展,以期为冰温技术在我国肉品保鲜提供理论指导.
Abstract
Food preservation has an important impact on the safety and reliability of products.Ice temperature preservation technology plays an important role in delaying the deterioration of food,inhibiting the growth of microorganisms,and maintaining the original sense of food to a certain extent.The mechanism of ice temperature preservation technology on meat quality is still lack of systematic summary.By summarizing the research progress at home and abroad in recent years,systematically review the emergence and development of ice temperature preservation technology,the influence of ice temperature technology on meat color,tenderness,water retention,flavor and other quality,and the research progress of ice temperature technology in meat preservation technology,in order to provide theoretical guidance for ice temperature technology in meat preservation technology in China.
关键词
冰温/保鲜技术/肉品/品质/研究进展Key words
ice temperature/fresh-keeping technology/meat/quality/research progress引用本文复制引用
基金项目
伊犁师范大学微生物资源保护与开发利用重点实验室科研项目(YLUKLM2023003)
伊犁州科技计划项目(YYD2023A10)
出版年
2024
NETL
NSTL
万方数据