摘要
肉类是人类饮食中的重要组成部分,其中富含的蛋白质是人体健康的必需物质,然而肉品极易腐败,因此其贮藏保鲜成为了重要课题。鸡肉是我国禽肉中最主要的肉类之一,富含脂肪、蛋白质、无机盐等营养成分,其中任一成分的变质都可能影响肉品的食用价值。本文以鸡肉质量和鲜度为参照,分析影响肉品新鲜的因素和肉质变化机理,并结合导致肉品变质的主要因素,如微生物污染、脂肪氧化和蛋白质氧化,从温度、包装、保鲜剂以及其他相关的保鲜技术对肉品保鲜进行论述,以期为探寻新型鸡肉保鲜方法提供参考。
Meat,an important part of our diet,is rich in protein,which is essential for human health.However,meat is very susceptible to spoilage,so its storage and preservation has become an important issue.Chicken is one of the most important poultry meats in China,which is rich in fat,protein,inorganic salts and other nutrients.The deterioration of any component may affect the edible value of meat.This paper analyzes the factors affecting meat freshness and the mechanism of meat quality changes,and reviews meat preservation technologies such as low temperature,packaging and preservatives considering the main factors causing meat quality deterioration such as microbial contamination,fat oxidation and protein oxidation.It is anticipated that this paper will provide reference for exploring new chicken meat preservation methods.
作者
陈珈玉
韩春元
肖宇
姚建楠
刘永峰
CHEN Jiayu;HAN Chunyuan;XIAO Yu;YAO Jiannan;LIU Yongfeng(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119,China;Shaanxi Haobang Food Ltd.,Xianyang 713702,China)
出处
《肉类研究》
2023年第7期45-51,共7页
Meat Research
基金
陕西省重点研发计划项目(2022NY-043,2021QFY10-05)。
关键词
鸡肉
贮藏保鲜
研究进展
品质评价
包装
chicken meat
preservation
research progress
quality evaluation
packaging
