摘要
植物提取物具有抗氧化能力强、抗菌性强、抑菌谱广、低毒等特点,被广泛应用于肉制品中,该文介绍香辛料提取物、中草药提取物、茶叶提取物3种类型植物提取物在肉制品中的应用现状,为植物提取物在肉制品中的应用提供参考。
Plant extracts are widely used in meat products due to their strong anti-oxidation, antibacterial, antibacterial spectrum and low toxicity. This paper introduced the application of three kinds of plant extracts in meat products, such as spice extract, Chinese herbal medicine extract and tea extract, which provided the reference for the application of plant extracts in meat products.
作者
廖志强
于立梅
陈海光
白卫东
曾晓房
孙为正
李晓明
LIAO Zhi-qiang;YU Li-mei;CHEN Hai-guang;BAI Wei-dong;ZENG Xiao-fang;SUN Wei-zheng;LI Xiao-ming(College of Light Industry and Food Science, Zhongkai University of Agricultural and Technology, Guangzhou 510225, Guangdong, China;School of Food Science and Engineering, South China University of Technology,Guangzhou 510640, Guangdong, China;Million Harvest Dongguan Company Limited, Dongguan 523460, Guangdong, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第19期215-219,共5页
Food Research and Development
基金
国家重点研发计划项目(2016YFD0401500)
广州市科技计划项目(201704020028、201604020050)
广东省农业厅项目(2016LM2151)
关键词
活性成分
抗氧化
抑菌
低毒性
提升肉质
active ingredients
antioxidant
bacteriostasis
hypotoxicity
meat quality improvement
