肉制品防腐添加剂及其应用

Preservative Additives for Meat Products and Their Application

防腐剂是保证肉制品质量的重要食品添加剂,按其组分和来源可分为化学类和天然类,最常用的是硝盐和山梨酸盐,而天然植物提取物等天然防腐剂因其低毒低残、抑菌广谱等特点受到关注。文章以分析防腐剂在肉制品中的应用种类、机理及现状等为基础,对不同国家和地区卫生标准中肉制品防腐添加剂的适用范围、限量标准等进行了概要综述。

Preservatives are important food additives to ensure the quality of meat products.According to their components and sources,preservatives can be divided into chemical and natural categories.The most common ones are nitrates and sorbitates.Natural plant extracts and other natural preservatives have attracted people's attention due to their low toxicity,low residue and broad antibacterial spectrum.Based on the analysis of the application types,mechanism and current situations of preservatives in meat products,this paper summarizes the application scope and limited standards of preservatives for meat products in hygienic standard of different countries and regions.