冷鲜肉天然保鲜剂研究进展

Research Progress on the Natureal Preservatives for Chilled Meat

冷鲜肉以其营养价值高、卫生安全而备受消费者青睐,但冷鲜肉加工工序中没有杀菌工序,容易受到微生物污染而发生腐败变质,如何对冷鲜肉进行防腐保鲜延长其货架期成为整个冷鲜肉产业发展的瓶颈。虽然化学保鲜剂在冷鲜肉保鲜中应用能起到良好的保鲜效果,但一些化学保鲜剂本身存在着致畸、致癌性,长期使用会对人体造成危害。因此,天然保鲜剂在冷鲜肉保鲜研究领域受到广泛关注。研究对国内外冷鲜肉天然保鲜剂研究现状进行了概述,其中重点介绍了迷迭香浸提物、壳聚糖、乳酸链球菌素(Nisin)在冷鲜肉保鲜中的应用研究进展。

Chilled meat is popular with consumers attribute to its high nutritional value, health and safety. However, chilled meat is prone to spoilage after microbial contamination because there is no disinfection procedure during its production process. Hence, antiseptic, preserving freshness, prolong the shelf life of chilled meat becomes the bottleneck of chilled meat industry. Although chemical antistaling agents exhibit a good effect on chilled meat preservation, it will be harmful to humans after long-term use due to its potential teratogenicity and carcinogenicity. Consequently, more and more attention has been paid on natural preservative in the research field of chilled meat preservation. Research status of natural preservative for chilled meat preservation at home and abroad is reviewed and mainly focusing on research advances of rosmary-extract, chitosan and nisin in chilled meat preservation.