• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
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

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。

     

    Abstract: Organic acid is an important sour agent, which plays an active role in meat preservation, bacteriostasis, flavor improvement, etc. Appropriate addition of organic acid helps to stabilize and improve meat quality. Adding organic acids in the meat processing process has the advantages of improving the color of meat, tenderizing meat, reducing cooking losses, improving the nutritional composition of meat, inhibiting the growth and reproduction of pathogenic microorganisms, reducing the level of lipid oxidation, and prolonging the shelf life of meat products. However, high concentrations of organic acids can reduce the quality of meat. This review introduces several common organic acids in meat processing and the effects of organic acid treatments on meat edible quality, processing quality, nutritional quality, hygienic quality and feeding quality; summarizes its function and existing problems and propose measures to solve them, in order to provide a theoretical reference basis for the development of the meat industry.

     

/

返回文章
返回