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植物精油在酱卤肉制品保藏中的应用研究进展

HUANG Maowei, BAO Yuanxin, SUN Rongze, LI Maoyue, ZENG Zhen, LIU Yuntao, WANG Caixia, HU Bin,LI Cheng

Food and Fermentation Industries（2023）

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Abstract
酱卤肉制品在加工、贮藏过程中容易发生由微生物污染和氧化引起的腐败变质.近年来在酱卤肉制品中加入植物精油以抑制微生物生长、延缓肉的氧化受到广泛关注.该文从酱卤肉制品主要腐败变质原因、植物精油抗菌和抗氧化活性、应用方式以及在酱卤肉制品中的应用等方面展开综述,分析问题并展望发展前景,以期对植物精油在酱卤肉制品中应用提供参考.
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Key words
plant essential oils,marinated meat products,antibacterial activity,antioxidant activity
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