活性包装在肉产品中的研究及应用现状

A Review:Research and Application Status of Active Packaging for Meat Products

随着现代材料和生物科学技术的不断发展,活性包装应时而生。活性包装通过改变包装环境来保持或改善包装内容物的特性,延长货架期,提高安全性和食品感官性状。为了对肉产品活性包装有一个更清晰明确的认识,本文对其进行功能分类、阐述各类优劣特征、并进一步呈现各类发展应用现状。结果表明:除异味保香型包装并未投入太多研究;环糊精因其特有的空腔结构,在肉产品活性包装方面将大有应用前景;肉产品活性包装的发展更趋于生态环保性。

Active packaging technology continues to emerge from the development of modern material science and biotechnology. Active packaging can extend the shelf life of foods contained therein by changing the interior environment to maintain or even improve their properties, thereby enhancing their safety and sensory attributes. This paper provides a clear and definitive understanding of active packaging for meat products by describing classification by functions and the advantages and shortcomings of various classes as well as reviewing the current status of their development and application. From this review conclusions are drawn as follows： scarce attention has been paid to odor-removing aroma-holding packaging; cyclodextrin will have promising applications in active packaging for meat products due to its special cavity structure; and the future development of active packaging for meat products tends to be more eco-friendly.