天然提取物在传统肉制品加工中的应用研究进展
传统肉制品凭借浓厚的文化底蕴、独特的风味及加工工艺, 深受消费者欢迎, 但其在加工贮藏过程中易出现氧化酸败、腐败变质、亚硝胺超标等安全问题。这在一定程度制约了传统肉制品加工产业的发展。如何在保持传统风味与特色的同时, 能有效降低传统肉制品的安全隐患, 达到迎合市场营养健康饮食理念的目的, 已然成为传统肉制品加工研究的热门话题。近年来, 天然提取物因具有安全、防腐、抗氧化等特性而广泛应用于传统肉制品中。为此, 本文结合国内外相关研究成果, 对传统肉制品分类、主要存在的安全问题、天然提取物在传统肉制品中的应用研究及其作用机制进行概述, 旨在为传统肉制品加工研究提供参考与借鉴。
Traditional meat products are popular with consumers due to their rich cultural deposits, unique flavor and processing technology. However, they are prone to safety problems such as oxidation rancidity, corruption and deterioration, and excessive levels of nitrosamine in the process of processing and storage, which restrict the development of traditional meat processing industry to a certain extent. How to effectively reduce the safety risks of traditional meat products while maintaining the traditional flavor and characteristics, and to meet the market's nutritional and healthy diet concept has become a hot topic in the research on the processing of traditional meat products. In recent years, natural extract has been widely used in traditional meat products because of its safety, anti-corrosion, anti-oxidation and other characteristics. Therefore, based on the related research results at home and abroad, this paper summarized the classification of traditional meat products, the main safety problems, the application of natural extract in traditional meat products and its mechanism, in order to provide reference for the research of traditional meat products processing.
标题：天然提取物在传统肉制品加工中的应用研究进展
英文标题：Research progress on the application of natural extracts in the processing of traditional meat products
作者：
王丽 江西省农业科学院农产品加工研究所
李雪 江西省农业科学院农产品加工研究所
李亮 宜春市餐饮服务保健食品化妆品监督所
郭振 江西煌上煌集团食品股份有限公司
刘光宪 江西省农业科学院农产品加工研究所
中文关键词:天然提取物,传统肉制品,氧化酸败,亚硝胺,
英文关键词:natural extract,traditional meat products,oxidative rancidity,nitrosamines,
发表日期：2020-01-21
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