活性包装对肉制品品质及货架期影响的研究进展

A Review of Current Research on the Effect of Active Packaging on the Quality and Shelf-Life of Meat Products

活性包装是一种新型包装方式,它能有效减少食品微生物污染,抑制蛋白质、脂质的氧化,使产品维持较高的品质,延长产品货架期。本文主要介绍了活性包装常用的活性物质及其作用机制,讨论了活性包装影响肉制品品质和货架期的最新研究成果,以期对活性包装在肉制品中的应用提供理论依据,并指导相关的科学研究。

Active packaging is a new technology that can effectively reduce microbial contamination in foods and inhibit the oxidation of proteins and lipids, thereby allowing a better maintenance of food quality and extending the shelf life. In this paper, the active substances commonly used in active packaging and the underlying mechanism are described. Recent progress in understanding the effect of active packaging on the quality and shelf life of meat products is summarized. This review is expected to provide a theoretical basis for the application of active packaging in meat products, and provide useful guidance for relevant research in the future.