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中国精品科技期刊2020

有机酸处理对肉类品质影响的研究进展

于小斐 魏文松 艾鑫 孟明佳 张春江

于小斐,魏文松,艾鑫,等. 有机酸处理对肉类品质影响的研究进展[J]. 食品工业科技,2021,42(14):387−393. doi:  10.13386/j.issn1002-0306.2020070226
引用本文: 于小斐,魏文松,艾鑫,等. 有机酸处理对肉类品质影响的研究进展[J]. 食品工业科技,2021,42(14):387−393. doi:  10.13386/j.issn1002-0306.2020070226
YU Xiaofei, WEI Wensong, AI Xin, et al. Research Progress on the Effect of Organic Acid Treatment on Meat Quality[J]. Science and Technology of Food Industry, 2021, 42(14): 387−393. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020070226
Citation: YU Xiaofei, WEI Wensong, AI Xin, et al. Research Progress on the Effect of Organic Acid Treatment on Meat Quality[J]. Science and Technology of Food Industry, 2021, 42(14): 387−393. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020070226

有机酸处理对肉类品质影响的研究进展

doi: 10.13386/j.issn1002-0306.2020070226
基金项目: 国家重点研发计划资助(2018YFD0400505);中央级公益性科研院所基本科研业务费专项(S2020JBKY-19)
详细信息
    作者简介:

    于小斐(1996−),女,硕士研究生,研究方向:食品加工与安全,E-mail:yxxfei@163.com

    通讯作者:

    张春江(1976−),男,博士,副研究员,研究方向:传统食品加工与装备,E-mail:chjiang1976@126.com

  • 中图分类号: TS251.1

Research Progress on the Effect of Organic Acid Treatment on Meat Quality

  • 摘要: 有机酸是一种重要的酸味剂,在肉类保鲜、抑菌、风味改善等方面发挥积极作用,有机酸的适当添加有助于稳定及提升肉类品质。在肉类加工过程中加入有机酸,具有改善肉类颜色,嫩化肉类,降低蒸煮损失,改善肉类营养成分,抑制病原微生物生长繁殖,降低脂质氧化水平,延长肉类产品货架期等优点。但是有机酸浓度过高则会降低肉类品质。本文介绍了肉制品加工中几种常见有机酸及有机酸处理对肉类食用品质、加工品质、营养品质、卫生品质、饲养品质的影响,并对其功能、存在问题进行总结,提出解决措施,以期为肉品工业的发展提供理论参考依据。
  • 表  1  肉及肉制品中允许使用的有机酸及其盐类

    Table  1.   Organic acids and their salts permitted for use in meat and meat products

    有机酸及其盐类CNS号INS号最大使用量
    (g/kg)
    备注
    富马酸一钠01.311365按生产需要
    适量使用
    生、鲜肉类
    除外
    乳酸01.102270
    乳酸钠15.012325
    DL-苹果酸钠01.309
    L-苹果酸01.104
    DL-苹果酸01.309
    冰乙酸(又名冰醋酸)01.107260
    冰乙酸(低压羰基化法)01.112
    柠檬酸01.101330
    柠檬酸钾01.303332ii
    柠檬酸钠01.304331iii
    柠檬酸一钠01.306331i
    下载: 导出CSV
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  • 收稿日期:  2020-07-21
  • 网络出版日期:  2021-06-03
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