天然产物在肉制品护色保鲜中的应用

The application of natural products in meat products preservation and color protection

肉制品营养丰富、富含脂质,在加工和贮存期间,易感染微生物或发生氧化、褪色现象,影响其质量和安全性。研究表明,许多源于植物、动物、微生物的天然产物可以显著延长肉制品的保质期、减少脂类和蛋白质的氧化、抑制微生物生长,在肉制品防腐保鲜方面作用显著,在肉制品保鲜中的应用日益得到关注。本文简单介绍了近年来天然产物在肉制品保鲜护色方面的研究成果,期望为安全、高效的肉制品天然保鲜剂的研发提供思路。

Meat product is easy to be affected by bacterial,and be oxidzed and decolored during processing and storage for its nutritional and fat. Many researches indicated that various original natural products from different plant,animal and microbiology could prolonged the shelf life of meat products,inhibited lipids and protein oxidation and bacterial and showed very prospect in the meat products preservation and color protection. So,the natural product was a focus recently in meat products preservation. Some research results were introduced in the article. It was hoped that would provid some ideas for the research of efficient natural preservatives in meat products.