壳聚糖的抑菌机制及其在肉及肉制品中的应用研究进展

Research progress on the bacteriostatic mechanism of chitosan and its application in meat and meat products

肉及肉制品因微生物浸染易腐败变质,常通过添加抗氧化剂和防腐剂对肉及肉制品进行防腐保鲜。壳聚糖是一种无抗原性、无毒性、具有良好生物相容性的天然防腐剂,其在肉及肉制品的防腐保鲜、改善品质等方面有重要的作用。壳聚糖对革兰氏阴性菌和革兰氏阳性菌均有较好的抑菌作用,在肉及肉制品中具有广阔的应用前景,复合型壳聚糖更是未来肉制品抑菌发展的总趋势。本文从菌种的类型概括壳聚糖的抑菌机制,综述了壳聚糖在肉及肉制品中的防腐保鲜应用,并对目前我国肉类工业中的壳聚糖应用瓶颈进行剖析及展望未来的研究重点,为壳聚糖在肉类工业的应用提供参考价值。

Meat and meat products are prone to spoilage due to microbial infiltration,and they are often preserved by adding antioxidants and preservatives.Chitosan is a non-antigenic,non-toxic,natural preservative with good biocompatibility,which has an important role in the preservation of meat and meat products and improvement of quality.Chitosan has good bacteriostatic effects on both Gram-negative and Gram-positive bacteria,and has a broad application prospect in meat and meat products,and composite chitosan is the general trend of the future development of bacteriostatic meat products.This paper summarized the bacteriostatic mechanism of chitosan from the type of bacterial strains,reviewed the application of chitosan in meat and meat products for antiseptic and freshness preservation,and analyzed the bottlenecks of chitosan application in the meat industry in China and look forward to the focus of the future research,so as to provide reference value for the application of chitosan in the meat industry.