预制肉类食品贮藏及复热过程中品质变化的研究进展

Research Progress on Quality Changes During Storage and Reheating of Precooked Meat Products

随着现代生活节奏的加快和饮食习惯的转变,预制肉类食品因其便捷性和多样性而受到广大消费者的青睐。在预制肉类食品生产、销售及消费过程中,贮藏和复热是2个关键环节。阐述了预制肉类食品在贮藏和复热过程中的品质变化及其影响因素。在贮藏期间,预制肉类食品常因为多种因素导致品质劣变,例如持水性降低、质构特性下降、色泽劣变、脂肪和蛋白质的氧化等。这些变化不仅影响食品的口感和营养价值,还可能会引发食品安全问题,进而减少消费者的购买意愿。在预制肉类食品复热过程中,不同复热方式对预制肉类食品的品质产生不同的影响。传统的蒸煮、烤制和油炸复热方式虽然使用广泛,但可能导致风味和质地的下降,而微波复热则能更快速、均匀地加热,尽管微波复热也可能引起某些品质的下降。提出了提升品质的策略,包括添加天然抗氧化剂、升级包装技术、采用新型杀菌和辅助冷冻技术等,旨在推进预制肉类食品行业的创新和可持续发展。

With the increasing pace of modern life and alternation in dietary habits,precooked meat products were increasingly favored by consumers for their convenience and variety.Storage and reheating were two crucial stages in the production,marketing,and consumption of precooked meat products.This paper mainly discussed the quality changes of precooked meat products during storage and reheating.Precooked meat products often experienced quality deterioration during storage due to various factors,including reduced water holding capacity,diminished textural properties,color deterioration,and fat or protein oxidation.These changes not only affected the taste and nutritional value but could also led to food safety concerns,which resulted in decreased consumer purchase intention.During the reheating process,different reheating methods had different impacts on the quality of precooked meat products.While traditional reheating methods such as steaming,roasting,and frying were commonly employed,they might result in flavor and texture loss.Microwave reheating offered a quicker,more uniform heating process,however,it could also lead to some quality deterioration.Strategies for quality improvement were proposed,including the addition of natural antioxidants,the improvement of packaging technologies,and the adoption of novel sterilization and assisted freezing technologies.These strategies aimed to promote innovation and sustainable development in the precooked meat product industry.