摘要
对冷鲜肉新鲜度变化的主要因素——微生物进行了分析,并对微生物产生的特征性化合物进行了讨论,综述了国内外对冷鲜猪肉新鲜度检测所用到的特征性化合物的研究进展,同时讨论了造成冷鲜猪肉腐败的微生物种类及其产生的特征性物质。在此基础上,展望了冷鲜猪肉新鲜度检测的发展趋势和可能解决的问题。
The main factors（microbes） on the freshness changes of chilled pork were analyzed.The characteristic compounds of microbes were discussed.The characteristic compounds were used to detect the freshness changes of chilled pork fromLiteratures.Meanwhile,the species and products of microbes from the spoilage pork were discussed.On this basis,the trends of development for the detection of chilled pork freshness and the solved of possible problem were forecasted.
出处
《食品工业》
CAS
北大核心
2015年第11期40-42,共3页
The Food Industry
基金
济南市高校自主创新项目(项目编号:201401269)
