天然植物多酚在生鲜肉及其制品防腐中的应用研究进展

Recent Progress in the Application of Natural Plant Polyphenols in the Preservation of Fresh Meat and Meat Products

肉与肉制品在日常膳食结构中占有举足轻重的地位,为人类提供了优质的蛋白质、维生素和矿物质等营养素。随着消费者对天然防腐剂的青睐,天然植物多酚凭借其独特的抑菌和抗氧化效果,目前已成为肉品科学领域最新的研究热点之一。本文主要总结近几年出现的新型天然植物多酚提取物及其防腐机制,围绕多酚的抗氧化和抑菌功能阐述其在生鲜肉及其制品保鲜方面的具体应用,并从物理、化学和加工技术等层面介绍可用于提高多酚稳定性的有效措施,旨在为植物多酚类物质在肉类工业的广泛应用及其绿色制造技术开发提供一定的理论指导。

Meat and meat products play an important role in the daily dietary structure,which provide humans with highquality protein,vitamins,minerals and other nutrients.With consumers’pursuit of natural preservatives,natural plant polyphenols have become one of the latest research hotspots in the field of meat science due to their unique antibacterial and antioxidant effects.This review summarizes the development of new natural plant polyphenol extracts in recent years and their mechanism against the spoilage of meat and meat products,and it outlines the application of polyphenols in the preservation of fresh meat and meat products from the perspectives of their antioxidant and antibacterial activity.Moreover,the effective measures to improve the stability of polyphenols are introduced from the aspects of physics,chemistry and processing technology.This review aims to provide theoretical guidance for widening the application of plant polyphenols in the meat industry and for the development of their green manufacturing technology.