摘要
保鲜剂是肉类保鲜及贮藏的主要手段之一。壳聚糖作为一种广泛应用的天然保鲜剂,具有优异的抗氧化性、抗菌性及良好的生物相容性,与传统的合成保鲜剂相比更具有优势。该文围绕壳聚糖的保鲜机理、壳聚糖在肉类产品保鲜中的应用、影响壳聚糖保鲜效果的因素3个方面的最新成果进行综述,以期为肉及肉制品贮藏及保鲜提供科学依据和理论基础。
Antistaling agent is an important method of meat preservation and storage.As a widely used natural antistaling agent,chitosan has excellent antioxidant,antimicrobial and good biocompatibility which make it to be more advantages compared with traditional synthetic preservatives.The following latest progress in three aspects was summarized including the mechanism of chitosan preservation,the application of the chitosan in meat product preservation technology,and the factors affecting chitosan preservation effect.These aspects provide a scientific and theoretical basis for the storage and preservation of meat products.
作者
甄宗圆
唐子深
李志杰
李先保
ZHEN Zongyuan;TANG Zishen;LI Zhijie;LI Xianbao(College of Food Engineering,Anhui Science and Technology University,Chuzhou 233100,China;College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277160,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第18期308-314,共7页
Food and Fermentation Industries
基金
安徽省重大科技专项(18030701212)
安徽省家禽产业技术体系基金(AHCYTX-10)
枣庄市科学技术发展计划项目(2019NS09)。
关键词
壳聚糖
保鲜机理
复配
纳米改性
可食用膜
chitosan
preservation mechanism
compounding
nano-modification
edible film
