摘要
低温肉制品因口感饱满、鲜嫩多汁、肉质结构富有弹性、营养价值高而倍受消费者青睐,在肉制品市场中逐渐占据主导地位。对低温肉制品类型、营养品质及风味相关研究、常用保鲜技术、功能性等进行综述,以期为低温肉制品的深入研究和生产提供理论参考。
Low temperature meat products are favored by consumers because of their full taste,fresh,tender and juicy,elastic meat structure and high nutritional value,and gradually occupy a leading position in the meat products market.This paper summarizes the research on the category,nutritional quality and flavor of low-temperature meat products,common preservation technologies,functionality.This will provide theoretical reference for the in-depth research and production of low-temperature meat products.
作者
郑荣美
胡萍
张磊
吴文燕
王晓宇
ZHENG Rongmei;HU Ping;ZHANG Lei;WU Wenyan;WANG Xiaoyu(College of Brewery and Food Engineering,Guizhou University,Guiyang 550025;College of Life Science,Guizhou University,Guiyang 550025)
出处
《中国农学通报》
2024年第1期143-150,共8页
Chinese Agricultural Science Bulletin
基金
贵州省科技支撑计划项目“从江香猪低温肉制品标准化加工关键技术研究与应用”(黔科合支撑[2021]004)
贵州省科技支撑计划项目“苗家酸汤牛肉标准化生产关键技术研究与示范”(黔科合支撑[2021]一般178)。
关键词
低温肉制品
风味
营养品质
杀菌技术
发展趋势
low temperature meat products
flavor
nutritional quality
preservation technology
development trend
