生物保鲜剂在禽肉保鲜中的应用研究进展

杨焕彬; 曾庆培; 林光明; 刘晓丽; 杨锡洪; 宋琳; 解万翠

doi:10.12187/2021.06.005

生物保鲜剂在禽肉保鲜中的应用研究进展

1. 广东无穷食品集团有限公司, 广东潮州 515700;
2. 江南大学食品学院/食品科学与技术国家重点实验室/江苏省食品安全与质量控制协同创新中心, 江苏无锡 214122;
3. 青岛科技大学海洋科学与生物工程学院, 山东青岛 266042

作者简介: 杨焕彬(1979-),男,广东省潮州市人,广东无穷食品集团有限公司工程师,主要研究方向为休闲食品质量安全管理与研发.;

基金项目: 中国博士后科学基金项目（2020M682924），山东省重点研发计划项目（2017GHY15127）
中图分类号: TS251.55

Research progress in the application of biological preservatives in poultry preservation

1. Guangdong Wuqiong Food Groups Co., Ltd., Chaozhou 515700, China;
2. School of Food Science and Technology/State Key Laboratory of Food Science and Technology/Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China;
3. School of Marine Science and Bioengineering, Qingdao University of Science and Technology, Qingdao 266042, China
Received Date: 2020-09-29
Accepted Date: 2021-10-25

CLC number: TS251.55

摘要: 在分类概述植物源、动物源、微生物源和酶类4种生物保鲜剂的基础上，对生物保鲜剂的复合及与其他保鲜技术的结合应用进行梳理，指出：植物源性生物保鲜剂最常见，但其化学成分较复杂，抑菌浓度难以控制；动物源性生物保鲜剂抑菌效果好，但成本较高、提取率普遍较低，需与其他保鲜剂协同发挥作用；微生物源性生物保鲜剂安全高效，但抗菌谱较窄；酶类生物保鲜剂保鲜效果好，但抗菌谱窄、提取困难、生产成本高；将保鲜效果良好的生物保鲜剂复合使用，或与冷藏保鲜、气调包装等技术相结合，可获得更好的保鲜效果.未来在寻找来源丰富、价格低廉的天然生物保鲜剂的同时，需进一步完善天然生物保鲜剂的技术标准体系，借鉴国际最新相关规范和研究进展，加强对保鲜机理的研究，探索和设计更高效的生物保鲜技术，以期为禽肉制品的产业化生产提供保障.
- 禽肉制品 /
- 生物保鲜剂 /
- 冷藏保鲜 /
- 气调包装
Abstract: Based on the classification and overview of the four biological preservatives of plant orgin, animal origin, microbial origin and enzymes, the combined application of the technology of biological preservatives and other preservation technology were combed. It was pointed out that plant origin biological preservatives were the most common, but their chemical composition was complicated and their inhibitory concentration was difficult to control. The animal origin biological preservatives had good antibacterial effects, but the cost was high and extraction rate was low, mainly through synergistic effect with other preservatives. The biological preservatives derived from microorganisms were safe and efficient, but they showed a narrow antimicrobial spectrum. The enzymatic biological preservatives had good preservation effect, but had narrow antimicrobia spectrum, difficult extraction and high cost. Better preservation effect could be obtained by compound biological preservatives with refrigerated preservation and air-conditioned packaging preservation. In view of this, while looking for abundant sources of inexpensive natural biological preservatives, it is necessary to improve the technical standard system of natural biological preservative, drawing lessons from the international latest research progress and related specification, to strengthen the research of preservation mechanism, to explore and design more efficient biological preservation technology, so as to provide security for poultry products of industrialization production.
- poultry products /
- biological preservative /
- cold storage preservation /
- air-conditioned packaging
1. [1]
  刘爽,李翔,唐华丽. 类PSE禽肉(肉鸡、火鸡)加工特性及蛋白质功能性质改善研究进展[J]. 食品与机械,2021,37(5):209.
2. [2]
  曾庆培,杨焕彬,许艺馨,等. 盐焗鸡用天然色素着色及护色研究[J]. 轻工学报,2021,36(3):20.
3. [3]
  王鹏,张晶,李岩,等. 酸鲊鸡肉的食用品质研究[J]. 轻工学报,2021,36(2):17.
4. [4]
  白艳红,牛苑文,吴月,等. 不同冰温贮藏对鸡胸肉品质变化的影响[J]. 轻工学报,2016,31(1):17.
5. [5]
  侯温甫,欧阳何一,吴忌,等. 曲酸对冷鲜鸭肉中优势腐败菌的抑制作用及其抑菌机理[J]. 食品科学,2019,40(1):278.
6. [6]
  武思敏,黄莉,任晓云,等. 不同植物多酚对鸡肉饼冷藏过程中N-亚硝胺含量影响[J]. 食品与发酵工业,2018,44(9):163.
7. [7]
  马培忠. 茶多酚涂膜耦合气调包装对鸡肉品质的影响[J]. 食品工业,2017,38(8):92.
8. [8]
  宋益娟,蒋晗,关荣发,等. 儿茶素纳米脂质体对酱鸭贮藏品质的影响[J]. 中国食品学报, 2013,13(10):109.
9. [9]
  唐敏敏,王虹懿,刘芳,等. 植物精油纳米包埋技术的作用机制及其在肉品保鲜中的应用[J]. 食品工业科技,2020,41(21):345.
10. [10]
  高磊,谢晶,叶藻,等. 响应面法优化冷鲜鸡复合生物保鲜剂配比[J]. 食品工业科技,2015, 22(36):313.
11. [11]
  刘琳,张德权,贺稚非. 香辛料精油在生鲜调理鸡肉保鲜中的应用研究[J]. 食品科技, 2009,34(10):110.
12. [12]
  LIU X L,XIA W S,JIANG Q X,et al. Synthesis, characterization, and antimicrobial activity of kojic acid grafted chitosan oligosaccharide[J]. Journal of Agricultural and Food Chemistry, 2014,62(1):297.
13. [13]
  王莹,吴二建,王碌碌,等. 新型复合天然保鲜剂对冷鲜鸡肉保鲜效果的研究[J]. 合肥工业大学学报,2019(6):820.
14. [14]
  王勋,解万翠,杨锡洪,等. 3种生物保鲜剂对冰鲜鸡肉保鲜效果的研究[J]. 广东农业科学,2012,39(1):87.
15. [15]
  LATOU E,MEXIS S F, BADEKA A V, et al. Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets[J]. LWT-Food Science and Technology,2014,55:263.
16. [16]
  KHANJARI A,KARABAGIAS I K,KONTOMINAS M G. Combined effect of N, O-carboxym- ethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets[J]. LWTFood Science and Technology,2013,53:94.
17. [17]
  于婷,缪晓青,吴珍红. 蜂胶的保鲜机理及其应用[J]. 中国蜂业,2011,62(2):30.
18. [18]
  HASCÍK P, GARLÍK J, ELIMAM I O E, et al. Sensory quality of poultry meat after propolis application[J]. The Journal of Microbiology, Biotechnology and Food Sciences,2011,1(2):172.
19. [19]
  张琦. 天然防腐剂在肉制品保鲜中的应用研究[J]. 现代食品,2019(2):71.
20. [20]
  张家源,张洪才,陈舜胜. 鱼精蛋白复配保鲜剂对南美白对虾的保鲜效果[J]. 食品与发酵工业,2020,46(2):142.
21. [21]
  LIU X L,XIA W S,JIANG Q X,et al. Synthesis, characterization, and antimicrobial activity of kojic acid grafted chitosan oligosaccharide[J]. Journal of Agricural and Food Chemistry, 2014,62(1):297.
22. [22]
  董静,孟宪军. 曲酸的抑菌作用研究[J]. 粮油加工,2009(12):175.
23. [23]
  侯温甫,欧阳何,吴忌,等. 曲酸对冷鲜鸭肉中优势腐败菌的抑制作用及其抑菌机理[J]. 食品科学,2019,40(1):278.
24. [24]
  刘晓丽,夏文水. 壳寡糖-O-曲酸聚合物的理化性质及抗氧化活性研究[J]. 食品科学技术学报,2020,38(5):31.
25. [25]
  SAMPAYO F. Distibution of fungal genera in cheese and dairies[J]. Achievement fuer Lebensmittelhygiene,1995,46(3):62.
26. [26]
  吉莉莉,王卫,贺婷,等. 鸡肉产品生物保鲜技术研究及其应用进展[J]. 食品工业,2017,38(8):192.
27. [27]
  李春保,卢鹏,王志耕. 天然保鲜剂对冷鲜鸡肉保鲜效果的影响[J]. 肉类工业,2011(4):36.
28. [28]
  HANUSOVAL K,DOBIAS J,KLAUDISOVA K. Effect of packaging films relasing antimicrobial agents on stability of food products[J]. Czech Journal Food Science,2009(27):347.
29. [29]
  孙丰梅. 乳酸链球菌素在保鲜中的应用[J]. 肉类工业,2002(4):27.
30. [30]
  NES I F,DIEP D B,HÅVARSTEIN L S,et al. Biosynthesis of bacteriocins in lactic acid bacteria[J]. Antonie van Leeuwenhoek,1996,70(2/4):113.
31. [31]
  曾生林. 香辛料提取液和乳酸链球菌素对禽肉制品的保鲜作用[J]. 食品安全导刊. 2017(33):117.
32. [32]
  杨万根,李冠霖,曹泽虹. 乳酸链球菌素、植酸及包装材质对调理鸭肉的保鲜效果比较[J]. 食品与发酵工业,2016,42(12):217.
33. [33]
  周建新,稽关华,汪海峰,等. 花生壳乙醇提取物(EEPH)抗菌性的研究[J]. 中国粮油学报,2004,19(1):64.
34. [34]
  李云龙,张海涛,高峰,等. 奶牛溶菌酶在大肠杆菌中的分泌表达及抑菌活性研究[J]. 中国饲料,2018(3):22.
35. [35]
  李春保,卢鹏,王志耕. 天然保鲜剂对冷鲜鸡肉保鲜效果的影响[J]. 肉类工业,2011(4):36.
36. [36]
  尹秀莲,游庆红,万苗苗,等. 冷鲜鸡肉复合保鲜工艺研究[J]. 食品与发酵科技,2016,52(5):55.
37. [37]
  王硕,谢晶,刘爱芳. 生物保鲜技术在海产品中的应用及展望[J]. 包装工程, 2017, 38(1):137.
38. [38]
  章薇,汪爱民,熊国远,等. 复合天然保鲜剂对冷却鸡肉的保鲜效果[J]. 食品科学,2011,32(6):283.
39. [39]
  KHANJARI A, KARABAGIAS I K, KONTOMINAS M G. Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets[J]. LWTFood Science and Technology,2013,53:94.
40. [40]
  张立彦,贾艳花,芮汉明. 壳聚糖和茶多酚对鸡肉的保鲜效果及复合保鲜条件的优选[J]. 食品与发酵工业,2011,37(12):177.
41. [41]
  董文丽,巩雪,常江. 复合生物保鲜剂对冷鲜牛肉的保鲜效果研究[J]. 包装工程,2020,41(3):13.
42. [42]
  周志扬,王启芝,唐承明, 等. 不同冰温贮藏条件对鸡肉贮藏期的影响[J]. 肉类工业, 2020(8):23.
43. [43]
  刘丽莉,杨晓盼,闫贝贝,等. 鸡肉复合生物保鲜剂的筛选及其保鲜效果[J]. 肉类研究, 2019(3):52.
44. [44]
  SCHELEGUEDA L I,DELCARLO S B,GLIEMMO M F,et al. Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers[J]. LWT-Food Science and Technology, 2016,68:258.
45. [45]
  陈雪,赵嘉越,董鹏程,等. 生物保鲜剂结合气调包装对烤鸭货架期及微生物多样性的影响[J]. 中国食品学报,2021,21(10):177.
46. [46]
  陈文文,张一敏,毛衍伟,等. 含牛至精油的壳聚糖涂层对烤鸭保鲜效果的影响[J]. 食品研究与开发,2020,41(22):17.
47. [47]
  NIRMAL N P, BENJAKUL S. Retardation of quality changes of pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage[J]. International Journal of Food Microbiology, 2011, 149(3):247.
48. [48]
  ISHFAQ A,LIN H,ZOU L,et al. A comprehensive review on the application of active packaging technologies to muscle foods[J]. Food Control,2017(82):163.

点击查看大图

计量

PDF下载量: 34
文章访问数: 3947
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

生物保鲜剂在禽肉保鲜中的应用研究进展

作者简介: 杨焕彬(1979-),男,广东省潮州市人,广东无穷食品集团有限公司工程师,主要研究方向为休闲食品质量安全管理与研发.;

Research progress in the application of biological preservatives in poultry preservation

计量

通讯作者: 陈斌, bchen63@163.com

生物保鲜剂在禽肉保鲜中的应用研究进展

作者简介:杨焕彬(1979-),男,广东省潮州市人,广东无穷食品集团有限公司工程师,主要研究方向为休闲食品质量安全管理与研发.

English Abstract

Research progress in the application of biological preservatives in poultry preservation

目录

生物保鲜剂在禽肉保鲜中的应用研究进展

作者简介: 杨焕彬(1979-),男,广东省潮州市人,广东无穷食品集团有限公司工程师,主要研究方向为休闲食品质量安全管理与研发.;

Research progress in the application of biological preservatives in poultry preservation

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

生物保鲜剂在禽肉保鲜中的应用研究进展

作者简介:杨焕彬(1979-),男,广东省潮州市人,广东无穷食品集团有限公司工程师,主要研究方向为休闲食品质量安全管理与研发.

English Abstract

Research progress in the application of biological preservatives in poultry preservation

目录