香辛料提取物在肉类食品中抑菌护色作用的研究

被引：4

作者：

李博文

孔保华

夏秀芳

机构：

[1] 东北农业大学食品学院

来源：

食品工业科技 | 2012年 / 33卷 / 06期

关键词：

香辛料; 抑菌; 保色; 肉和肉制品;

D O I：

10.13386/j.issn1002-0306.2012.06.100

中图分类号：

TS202.3 [食品添加剂];

学科分类号：

083201 ;

摘要：

鲜肉以及肉制品的腐败和褪色作用会造成巨大的经济损失。香辛料提取物作为天然防腐护色剂的一种,既可以抑制肉制品中的腐败菌,又可以延缓肉制品发生褪色现象,最重要的是能够保证消费者的食用安全。本文详细论述了肉类食品氧化褪色的机理、香辛料提取物的制备、提取物的抑菌、保色机理,以及香辛料提取物在肉类食品中的应用和发展前景,为提高肉类制品品质和食品安全性提供了理论指导。

引用

页码：409 / 413

页数：5

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