张根生,丁一丹,郑野,谢春丽,倪雪,王铁钧

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

预调理肉制品因具有营养丰富、食用方便等优点而被广大消费者喜爱。目前国内外对于预调理肉制品可采用的保鲜技术较多,但还没有较为完善的保鲜方案,且预调理肉制品在销售过程中还存在货架期短、保鲜技术不完善等问题。因此,对于预调理肉制品的保鲜办法还需要进一步研究。在分析预调理肉制品腐败变质原因的基础上,综述了目前国内外预调理肉制品中研究较多的低温保鲜技术、食品保鲜剂、辐照技术、超高压保鲜技术、包装保鲜及进展,为提高食品行业内预调理肉制品的品质、延长预调理肉制品的货架期提供了参考。

关键词(KeyWords)： 预调理肉制品;腐败变质;货架期;研究进展

Abstract:

Keywords:

基金项目(Foundation): 哈尔滨商业大学2019年研究生创新科研资金项目（2019SPCX004）

作者(Author): 张根生,丁一丹,郑野,谢春丽,倪雪,王铁钧

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