食品科学 ›› 2011, Vol. 32 ›› Issue (3 ): 291-295.

• 专题论述 • 上一篇    下一篇

肉类产品护色技术研究进展

应丽莎,刘星,周晓庆,付海姣,张敏*   

  1. 西南大学食品科学学院
  • 收稿日期:2010-06-27 修回日期:2011-01-12 出版日期:2011-02-15 发布日期:2011-01-13
  • 通讯作者: 张敏 E-mail:zmqx123@163.com
  • 基金资助:

    农业部公益性行业(农业)科研专项项目(200903012)

Research Progress in Color Protection Technologies for Meat Products

  • Received:2010-06-27 Revised:2011-01-12 Online:2011-02-15 Published:2011-01-13

摘要: 肉的颜色是影响消费者购买决定最重要的品质属性之一。主要介绍气调包装、真空包装、抗氧化剂和辐照等护色技术的最新研究进展,并展望了肉类产品护色技术未来的研究领域。

关键词: 肌红蛋白, 颜色, 气调, 脂类氧化, 抗氧化剂

Abstract: The color of meat products is one of the most important quality attributes affecting purchase decision of consumers. In this paper, protection technologies such as modified atmosphere packaging, vacuum packaging, antioxidant and irradiation technology for the color of meat products have been discussed. The future development trends of protection technologies for the color of meat products have been proposed.

Key words: myoglobin, color, modified atmosphere packaging, lipid oxidation, antioxidant

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