可食性抑菌膜在酱卤肉制品中的应用研究进展

Recent Progress in the Application of Edible Antibacterial Films in Soy Sauce and Pot-Roast Meat Products

酱卤肉制品在我国一直有着广阔的市场,为延长酱卤肉制品货架期,保证其安全美味,开发绿色环保、对人体无毒无害的保鲜技术势在必行。可食性膜是一种绿色无污染、可食用且易降解的保鲜材料,在抑制肉制品中微生物生长、减少肉制品水分流失方面有其独特优势,从而能够延长肉制品贮藏期。可食性膜与具有杀菌、抑菌效果的防腐保鲜剂相结合形成的可食性抑菌膜不仅能有效加强抑菌效果,而且减少了防腐保鲜剂直接作用于食品可能引起的危害,加大了食品安全性。本文综述我国酱卤肉制品保鲜中存在的基础问题、可食性抑菌膜概述及其在酱卤肉制品中的应用,并对可食性抑菌膜的发展前景进行展望,为酱卤肉制品防腐保鲜技术的发展和产业化应用提供理论依据。

Soy sauce pot-roast meat products have long enjoyed a broad market in China.Developing green,environmental friendly,non-toxic and harmless preservation technologies is imperative for extending the shelf life and ensuring the safety and taste of soy sauce and pot-roast meat products.The edible film is a kind of green,pollution-free,edible and easily degradable packaging material,which has distinctive advantages in inhibiting the growth of microorganisms in meat products,reducing the water loss,and extending the storage period.The combination of edible films and preservatives with bactericidal and bacteriostatic effects can not only effectively strengthen the bacteriostatic effect,but also reduce the possible harm caused by direct addition of preservatives to foods,thus increasing food safety.In this paper,the basic problems existing in the preservation of soy sauce pot-roast meat products in China are outlined,and an overview of various edible antibacterial films and their application in soy sauce pot-roast meat products is given.An outlook on the future of edible antibacterial films is presented in order to provide a theoretical basis for the development and industrial application of preservation technologies for soy sauce pot-roast meat products.