摘要
保鲜问题一直是限制我国肉制品发展的一个重要原因,传统的化学保鲜剂又威胁到人体健康。天然保鲜剂集无毒、高效、抑菌谱广的优点于一身,无疑成为解决这一问题的理想途径。本课题按天然保鲜剂的来源综述了其目前在肉制品保鲜中的研究进展,并指出其在发展中存在的问题,以期为肉制品保鲜相关研究提供参考。
Meat preservation is always an important factor limiting the development of meat products, while chemical preservatives have been recognized to threaten consumers＇ health. Natural preservatives have the benefits of nontoxicity, high efficiency and broad antimicrobial spectrum; undoubtedly become the ideal solution to this problem. According to the source of natural preservatives, the current research progress on meat products preservation is introduced, and the existing problems during its development are pointed out, so as to provide some references for related research.
出处
《食品工业》
CAS
北大核心
2015年第2期235-238,共4页
The Food Industry
关键词
天然保鲜剂
肉制品
保鲜
natural preservatives
meat product
preservation
