天然抑菌剂对禽肉制品的作用机制及应用研究进展

doi:10.16178/j.issn.0528-9017.20230274

摘要/Abstract

摘要：

禽肉是指包括鸡、鸭、鹅、鹌鹑、鸽子等动物的肉类及其制品。禽肉是优质蛋白质来源,具有“三低一高”(低脂肪、低胆固醇、低能量、高蛋白)的特点。优良品种的家禽,禽肉制品在从屠宰加工过程的各个环节中均有可能受到环境微生物的污染。随着生活水平的不断提高,消费者对食品安全越来越重视。为了更好地在控制禽肉中微生物的增长的同时满足消费者对天然、健康的产品特性的需求,开发和应用针对禽肉的天然抑菌剂,对产业可持续发展具有重要的意义。本文归纳和总结了几种主要的天然抑菌剂对禽肉抑菌作用机制的研究进展以及天然抑菌溶液在禽肉产品上的应用效果。同时,重点介绍了由天然抑菌剂为原料制成的复合膜在禽肉上的作用效果。本研究为禽肉的实际生产和加工中的微生物控制提供了参考依据。

关键词: 禽肉, 微生物, 天然抑菌剂, 壳聚糖, 茶多酚, 香芹酚

中图分类号:

S873

姚凯勇, 陈斌丹, 蔡杰, 任大喜. 天然抑菌剂对禽肉制品的作用机制及应用研究进展[J]. 浙江农业科学, 2023, 64(8): 1999-2005.

图/表 6

图1 壳聚糖被盐酸质子化后结构的变化(资料来源:文献[13])

图2 壳聚糖对微生物的不同靶向作用机制(资料来源:文献[14]) A和B分别代表不同分子量壳聚糖的作用机制;C表示壳聚糖的抑菌效果。

图3 茶多酚的主要结构(资料来源:文献[15])

图4 茶多酚的抗菌机制(资料来源:文献[17])

图5 香芹酚分子结构(资料来源:文献[22])

图6 香芹酚的抑菌机制(资料来源:文献[28])

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