鲜肉及肉制品包装新技术.pdf

2010 3 肉制品加工与设备 347 MEAT INDU STRY 1 2 1 1南京雨润食品有限公司技术中心 江苏南京 210041 2 南京农业大学肉品加工与质量控制教育部 点实验室 江苏南京 210095 鲜肉和肉制品含有丰富的营养物质, 很容易受到腐败菌和致病菌的感染包装可使其处于良好的 卫 生条件之下, 避免干耗和 量损失, 并保证肉的正常颜色综述了目前国内外常用的肉包装形式, 主要包括真空包 装静态气调包装和动态气调包装抗菌包装纳米包装等 真空包装 气调包装 抗菌包装 纳米包装 N ew pack ing technologies for fresh m eat and m eat products Abstract Because of nutrient availab ility, fresh m eat andm eat products can be an excellent reser voir for foodborne pathogens and other spoilagem icroorganism s. Wh ile the pac age ofmeat can eep it un der better san itation condition, avoid ju ice loss and eep the norm al color. In th is paper, the vacuum pac age, modified atmosphere pac age, antmi icrobial pac age and nano pac age w ere reviewed. K ey w ords vacuum pac age; mod ified atmosphere pac age; antmi icrob ial pac age; nano pac age , , , , , , , [ 1] : , , , , , , , 1. 1 , , , , : , , [ 2] , , , [ 3] , , 1 [ 4] , , , , , , 13 2010 3 肉制品加工与设备 MEAT INDUSTRY 347 , ,