天然保鲜剂在冷鲜肉保鲜中的研究进展

Research Progress of Natural Preservative in Cold Fresh Meat Preservation

冷鲜肉属于常见的市场流通肉类食品,指的是屠宰后经过冷却处理且温度在24 h之内降至0~4℃的肉类食品,并且此肉类食品在后续加工、流通、销售过程中的温度始终需要保持在0~4℃范围内,因此,冷鲜肉对于保鲜的要求相对较高。天然保鲜剂在冷鲜肉储存中的应用便能够起到良好的保鲜效果。基于此,本文首先分析了天然保鲜剂对于冷鲜肉保鲜品质的影响,其次总结了天然保鲜剂在冷鲜肉保鲜中的应用进展,以期为冷鲜肉保鲜提供参考,从而提高冷鲜肉保鲜效果。

Chilled meat is a common market-circulated meat food,which refers to meat food that has been cooled after slaughter and the temperature drops to 0~4℃within 24 hours,and this meat food is processed,circulated,and sold in the subsequent process.The temperature during the process always needs to be kept within the range of 0℃to 4℃,therefore,the requirement for freshness preservation of chilled meat is relatively high.The application of natural preservative in fresh meat storage can play a good preservation effect.Based on this,This article first analyzes the influence of natural antistaling agents on the preservation quality of cold fresh meat,and then summarizes the application progress of natural antistaling agents in the preservation of cold fresh meat,hoping to provide a reference for the preservation of cold fresh meat,so as to improve the preservation effect of cold fresh meat.