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| 引用本文: | 姚倩儒,陈历水,李慧,杨海莺,王申丽,王静.冷鲜肉保鲜包装技术现状和发展趋势[J].包装工程,2021,42(9):194-200. |
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| 冷鲜肉保鲜包装技术现状和发展趋势 |
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姚倩儒1,陈历水1,2,李慧1,3,杨海莺1,4,王申丽1,王静5
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1.中粮营养健康研究院有限公司，北京 102209;2.老年营养食品研究北京市工程实验室，北京 102209;3.现代粮食流通与安全协同创新中心，北京 102209;4.营养健康与食品安全北京市重点实验室，北京 102209;5.北京工商大学 北京食品营养与人类健康高精尖创新中心，北京 100048
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| 摘要: |
| 目的 研究现阶段冷鲜肉保鲜包装技术的工艺流程、保鲜效果、研究进展等，以期为冷鲜肉包装的选用提供指导。方法 采用文献调研法，搜集汇总国内外关于冷鲜肉保鲜包装技术的研究，分析各种技术的特点和适用范围。结论 虽然现阶段应用最广泛的为真空包装保鲜技术和气调包装保鲜技术，但是将多种保鲜技术相结合，取长补短，协同发挥作用，理论上要优于单独保鲜技术，这将是未来肉品保鲜的研究和发展趋势，主要包括物理保鲜技术与包装技术相结合，以及生物化学保鲜技术与包装技术相结合。此外，选择包装材料要综合考虑多方面因素，并不是阻隔性越好的材料越有利于保鲜。 |
| 关键词: 保鲜包装技术 真空包装 气调包装 |
| DOI：10.19554/j.cnki.1001-3563.2021.09.027 |
| 分类号:TB485.2 |
| 基金项目:北京市科技计划(Z191100008619003) |
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| Current Situation and Development Trend of Packaging Technology for Chilled Fresh Meat |
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YAO Qian-ru1, CHEN Li-shui1,2, LI Hui1,3, YANG Hai-ying1,4, WANG Shen-li1, WANG Jing5
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(1.COFCO Nutrition & Health Research Institute Co., Ltd., Beijing 102209, China;2.Beijing Engineering Laboratory of Geriatric Nutrition & Food, Beijing 102209, China;3.Collaborative Innovation Center of Modern Grain Circulation and Security, Beijing 102209, China;4.Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing 102209, China;5.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China)
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| Abstract: |
| This paper aims to study the technological process, fresh-keeping effect and research progress of fresh-keeping packaging technology of chilled fresh meat, so as to provide readers with guidance on the selection of chilled fresh meat packaging. This paper collected and summarized the domestic and foreign research on the fresh-keeping packaging technology of chilled fresh meat, and analyzed the characteristics and application scope of various technologies by using the method of literature research. Vacuum packaging technology and modified atmosphere packaging technology are the most widely used at present. The combination of various preservation technologies, including the combination of physical preservation technology and packaging technology and the combination of biochemical preservation technology and packaging technology, will be the future research and development trend of meat preservation, because it can complement each other and play a synergistic role. Theoretically, it is better than the single preservation technology. In addition, many factors should be taken into consideration in the selection of packaging materials. It is not that the better the barrier is, the better the preservation is. |
| Key words: fresh-keeping packaging technology vacuum packing modified atmosphere packaging |
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