肉类研究2024，Vol.38Issue(5)：71-76,6.DOI:10.7506/rlyj1001-8123-20240417-079
壳聚糖在肉与肉制品保鲜中的应用研究进展
Recent Advances in the Application of Chitosan in the Preservation of Meat and Meat Products
摘要
Abstract
The decay of meat and meat products is primarily attributed to oxidation and microbial contamination during processing and storage.Chitosan,renowned for its remarkable antibacterial and antioxidant properties,has found wide applications in enhancing meat and meat product quality as well as extending their shelf life.Despite this,the antibacterial mechanism of chitosan remains unclear,and there is a dearth of systematic and comprehensive summaries regarding its application in meat and meat products as well as influential factors thereof and its potential synergistic effects with other preservation techniques.Consequently,in order to provide new ideas for the application and research of chitosan in meat and meat products,this article reviews recent progress in the application of chitosan in the meat industry,elucidates its preservation mechanism,systematically analyzes the factors that affect its efficacy in meat and meat products,and summarizes the preservation techniques that can synergistically enhance the efficacy of chitosan.关键词
壳聚糖/抗菌活性/抗氧化活性/肉与肉制品Key words
chitosan/antibacterial activity/antioxidant activity/meat and meat products分类
轻工纺织引用本文复制引用
闫晓颖,梁荣蓉,张一敏,毛衍伟..壳聚糖在肉与肉制品保鲜中的应用研究进展[J].肉类研究,2024,38(5):71-76,6.基金项目
山东省生猪产业技术体系项目(SDAIT-08-10) （SDAIT-08-10）
