乳酸钠对肉及肉制品防腐保鲜作用的研究进展

Progress of Sodium Lactate as a Preservative in Meat and Meat Products

乳酸钠是一种天然、无毒、无甜度、低热量的食品防腐剂。由于我国冷藏运输各环节比较薄弱,在很大程度上限制了肉及肉制品的流通,因此添加无害添加剂处理以延长其货架期具有重要的现实意义。本文对乳酸钠的抑菌机理、乳酸钠和其他防腐措施联用对防腐保鲜效果的影响进行了详细综述,并指出未来的重点研究方向是将乳酸钠与物理作用联用以延长食品货架期,将乳酸钠整合在预测模型中预测腐败菌的生长或失活,进而对肉及肉制品腐败程度进行实时监控。

Sodium lactate is a natural, non-toxic, no sweetness and low calorie food preservative. The cold chain in China is relatively weak, largely limiting the transportation and distribution of meat and meat products. The addition of harmless additives to meat to extend its shelf-life has important practical significance. The antibacterial mechanisms of sodium lactate and its effectiveness when combined with other preservatives are reviewed in this paper. Moreover, future research will be focused on combining sodium lactate with physical treatment to extend food shelf-life and to predict the inactivation of spoilage bacteria by sodium lactate, as well as to monitor the spoilage level of meat and meat products in real time.