摘要
简述羊肉腐败变质的原因,并综述在羊肉保鲜中应用较广的化学保鲜剂和植物源、动物源、微生物源天然生物保鲜剂在羊肉保鲜中的应用现状和研究进展,旨在为羊肉产业的快速发展提供参考。
In this paper,the reasons of mutton spoilage was briefly introduced,and the application situation and research progress of chemical preservatives and natural biological preservatives from plant,animal and microbial sources in mutton preservation were summarized.It was aimed to provide reference for the rapid development of mutton industry.
作者
侯爱香
柏先泽
杨良顺
黄宇
李宗军
HOU Aixiang;BAI Xianze;YANG Liangshun;HUANG Yu;LI Zongjun(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;National Engineering Center of Plant Functional Components Utilization,Changsha,Hu'nan 410128,China;Tongdao“Youjiaotou”Food Limited Coperation,Huaihua,Hu'nan 418500,China)
出处
《农产品加工》
2020年第6期63-66,71,共5页
Farm Products Processing
基金
湖南省草食动物产业技术体系建设产品加工与综合利用岗位项目(20190618)
湖南省科技厅创新平台与人才计划项目(2019NK4228)。
关键词
羊肉
化学保鲜剂
腐败
天然生物保鲜剂
mutton
chemical preservatives
spoilage
natural biological preservatives
