天然保鲜剂在冷却肉中应用.doc

专业文献综述题目: 天然保鲜剂在冷却肉中的应用姓名: 王广操学院: 动物医学院专业: 动物医学班级: 动医 82 学号: 1718203 指导教师: 高峰职称: 教授 2011 年6月 16日南京农业大学教务处制天然保鲜剂在冷却肉中的应用王广操(南京农业大学动物医学院, 江苏南京 210095 ) 摘要:冷却肉具有食用卫生安全、肉质柔嫩、滋味鲜美的特点,但在贮存和销售过程中常常出现表面褪色现象,严重影响其外观及可接受性。因此要用到保鲜技术,冷却肉保鲜就是运用各种手段抑制或杀灭各种有害微生物,从而保持冷却肉的品质并使之达到较长的保藏期。而在众多保鲜技术中,添加保鲜剂具有效果好、操作简便、成本低等优点,收到人们的青睐,本文详细介绍了天然保鲜剂的分类及各自在冷却肉保鲜中的应用,最后并展望其应用前景。关键词: 冷却肉,天然保鲜剂,保鲜,应用 T he application of natural preservative in Chilled meat WANG Guang-cao (College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095 , China ) Abstract: Chilled meat is characterized by food hygiene and safety, soft and delicious taste . But its surface often turns bleaching in the process of storage and sale ,which affects its appearance and acceptability seriously .So various storage technique s are used in chilled meat to inhibit or kill various harmful anisms, so as to maintain the quality of chilled meat and make ita longer preservation period. Ina number of preservation technologies, natural preservative is simple operation and low cost, so it receives people ’s favor. The paper introduces the classification of the natural preservative and their respective application in the preservation of chilled meat. It finally talk s about the foreground of natural preservative. K eywords : Chilled meat , natural preservative , storage , application 冷却肉是指将严格按照检疫制度要求屠宰的动物胴体迅速进行冷却处理, 使胴体温度( 以后腿内部为测量点)