活性功能水在肉和肉制品保鲜中的应用研究进展

Research Progress in the Application of Active Functional Water in Preservation of Meat and Meat Products

臭氧水、电解水和等离子体活化水等活性功能水不仅可以有效杀灭各类肉和肉制品中的有害微生物,同时也能够有效延长产品货架期。此外,活性功能水能较好地保持肉和肉制品的营养价值和感官品质,在肉品保鲜领域具有广阔的应用前景。该文综述臭氧水、电解水和等离子体活化水的产生方式、杀菌机理及其在肉和肉制品中的应用;分析臭氧水、电解水和等离子体活化水在肉品保鲜领域实际应用中存在的不足,对未来应开展的研究内容及方向进行展望。

The active functional water,including ozonated water(OW),electrolyzed water(EW),and plasma-activated water(PAW)could effectively inactivate or control the growth of harmful microorganisms and extend the shelf life of meat and meat products.In addition,they could effectively maintain the nutritional and sensory properties of meat and meat products,demonstrating a promising prospect in the preservation of meat and meat products.The active functional water(such as OW,EW,and PAW)were introduced in terms of production methods,antimicrobial mechanisms,and application in the preservation of meat and meat products.The challenges for the practical applications of OW,EW,and PAW in meat preservation were analyzed and the suggestions for future research were proposed.