生物保鲜剂在肉制品保鲜中的应用

Application of Biological Preservative in Meat Products

绿色,环保,低碳是现代人们对生活的追求,对食品则越来越注重食品的纯生物性和安全性。因此,在肉制品的保鲜技术筛选中,以天然的生物物质来代替化学合成物质己成为食品保鲜剂研究的趋势。目前研究较多的几种生物保鲜剂包括植物性保鲜剂、动物性和微生物性保鲜剂,例如壳聚糖、茶多酚、香辛料、蜂胶、乳酸菌素、溶菌酶等,针对不同的产品使用一种或者几种保鲜剂协同使用都能起到很好的保鲜效果。

Green, environment protection, low carbon is the pursuit of living in morden society, so it is more concerned on food safety and pure biological. Therefore, in the selection of preservation technology, the biological material has become the current research trends instead of chemical synthesis matter. At present, the biological preservation extract from plant, animal and microorganisms, such as chitosan, tea polyphenol, spices, propolis, lactic acid bacteria lysozyme, etc, which can have very good effect according to the different character of the product using one or several kinds .