Citation: | GAO Lihong, QIAN Guanlin, LIU Jinzhong, et al. Effects of Lactobionic Acid Compound Preservative on the Quality of Chilled Meat[J]. Science and Technology of Food Industry, 2021, 42(19): 314−320. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070312. |
[1] |
胡红燕, 要萍, 张慧芸等. 冷却肉的研究近况与展望[J]. 肉类研究,2009(3):70−73. [Hu Hongyan, Yao Ping, Zhang Huiyun, et al. Research status and prospect of chilled meat[J]. Meat Research,2009(3):70−73. doi: 10.3969/j.issn.1001-8123.2009.03.020
|
[2] |
杨飞艳, 辜雪冬, 孙术国, 等. 基于同位素标记相对和绝对定量技术研究藏香猪冷鲜肉冰温保鲜分子机制[J]. 食品科学,2021,42(05):46−54. [Yang Feiyan, Gu Xuedong, Sun Shuguo, et al. Study on the molecular mechanism of frozen meat preservation of Tibetan xiang pig based on relative and absolute quantitative methods of isotope labeling[J]. Food Science,2021,42(05):46−54.
|
[3] |
温慧. 肠杆菌噬菌体的分离及其在冷却羊肉中的初步应用[D]. 呼和浩特: 内蒙古农业大学, 2020.
Wen Hui. Isolation of Enterobacter phage and its preliminary application in cooled mutton[D]. Huhehaote: Inner Mongolia Agricultural University, 2020.
|
[4] |
成培芳. 聚己内酯基可降解薄膜的制备及其对果蔬保鲜机理的研究[D]. 呼和浩特: 内蒙古农业大学, 2019.
Cheng Peifang. Preparation of polycaprolactone degradable film and study on the mechanism of fruit and vegetable preservation[D]. Huhehaote: Inner Mongolia Agricultural University, 2019.
|
[5] |
Irais S, Blanca E, Aldo A, et al. Antimicrobial edible films and coatings for meat and meat products preservation[J]. The Scientific World Journal,2014:1−18.
|
[6] |
Anuj D, Valko M, Iri S. Production of lactobionic acid with process integrated electrochemical enzyme regeneration and optimization of process variables using response surface methods(RMS)[J]. Journal of Molecular Catalysis B Enzymatic,2006,42:64−69. doi: 10.1016/j.molcatb.2006.06.013
|
[7] |
郑艳, 李超. 乳糖酸生产菌株的筛选与鉴定[J]. 食品工业科技,2013(4):189−192. [Zheng Yan, Li Chao. Screening and identification of lactoacid producing strain[J]. Science and Technology of Food Industry,2013(4):189−192.
|
[8] |
黄明远, 王虎虎, 徐幸莲, 周光宏. 可食用膜的简介及其在肉及肉制品中应用的研究进展[J]. 食品工业科技,2020,41(16):318−325. [Huang Mingyuan, Wang Huhu, Xu Xinlian, Zhou Guanghong. Introduction of edible membrane and research progress of its application in meat and meat products[J]. Science and Technology of Food Industry,2020,41(16):318−325.
|
[9] |
曹丙湖. 关于冷鲜猪肉保鲜包装技术的研究[D]. 杭州: 浙江农林大学, 2017.
Cao Binghu. Research on chilled pork preservation packaging technology[D]. Hangzhou: Zhejiang A & F University, 2017.
|
[10] |
Unitika L T D. Aging inhibitor for bread: JP20100045459[P]. 2011−09−15.
|
[11] |
诺维信公司. 含有乳糖酸的基于肉类的产品: 中国, 200580005719.3[P]. 2005−09−01.
Novozymes. Meat based products containing lactose acid: China, 200580005719.3[P]. 2005−09−01.
|
[12] |
Daglia M. Polyphenols as antimicrobial agents[J]. Current Opinion in Biotechnology,2012,23(2):174−181. doi: 10.1016/j.copbio.2011.08.007
|
[13] |
He Q, L Y Y, Yao K. Effects of tea polyphenols on the activities of a -amylase, pepsin, trypsin and lipase[J]. Food Chemistry,2007,101(3):1178−1182. doi: 10.1016/j.foodchem.2006.03.020
|
[14] |
Fan W, Chi Y, Zhang S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice[J]. Food Chemistry,2008,108(1):148−153. doi: 10.1016/j.foodchem.2007.10.057
|
[15] |
王当丰, 李婷婷, 国竞文. 茶多酚-溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果[J]. 食品科学,2017,38(7):224−229. [Wang Dangfeng, Li Tingting, Guo Jingwen. Effect of lysozyme compound preservation agent on preservation of silver carp fish ball[J]. Food Science,2017,38(7):224−229. doi: 10.7506/spkx1002-6630-20170707036
|
[16] |
许琦炀, 秦海容, 郭凡等. 茶多酚复合衬垫的性能及其对鲜肉的保鲜效果[J]. 食品与发酵工业,2017,43(1):246−251. [Xu Qiyang, Qin Hairong, Guo Fan, et al. Properties of tea polyphenols composite lining and its preservation effect on fresh meat[J]. Food and Fermentation Industries,2017,43(1):246−251.
|
[17] |
付俊锋, 毛国梁. 壳聚糖的抗菌能力研究进展[J]. 化工科技,2018,26(4):66−72. [Fu Junfeng, Mao Guoliang. Progress in antibacterial activity of chitosan[J]. Chemical Science and Technology,2018,26(4):66−72. doi: 10.3969/j.issn.1008-0511.2018.04.014
|
[18] |
高立红, 郑艳, 涂膜保鲜剂中添加乳糖酸对冷鲜肉的保鲜效果[J]. 食品工业科技, 2018, 39(14): 244−247.
Gao Lihong, Zheng Yan. Effect of lactose acid in preservation agent on chilled meat preservation[J]. Science and Technology of Food Industry, 2018, 39(14): 244−247.
|
[19] |
高立红. 复合涂膜保鲜液对冷鲜肉保鲜效果研究[D]. 沈阳: 沈阳农业大学, 2018.
Gao Lihong. Research on the effect of composite coating preservation solution on cold meat preservation[D].Shenyang: Shenyang Agricultural University, 2018.
|
[20] |
中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局.GB4789.2-2016 食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China State Food and Drug Administration. GB4789.2-2016 Determination of total number of bacterial colonies for food microbiological inspection[S]. Beijing: Standards Press of China, 2016.
|
[21] |
中华人民共和国国家卫生和计划生育委员会.GB5009.228-2016 食品中挥发性盐基氮的测定[S]. 北京: 中国标准出版社, 2016.046.
National Health and Family Planning Commission of the People's Republic of China. GB5009.228-2016 Determination of volatile base nitrogen in food[S]. Beijing: Standards Press of China, 2016.046.
|
[22] |
Oussalash M, Salmier S, Lacroix M. Anti microbial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle[J]. Journal of Agricultural & Food Chemistry,2004,52(18):5598−5605.
|
[23] |
中华人民共和国国家卫生和计划生育委员会.GB5009.237-2016 食品pH的测定[S]. 北京: 中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China. GB5009.237-2016 Determination of pH in food[S]. Beijing: Standards Press of China, 2016.
|
[24] |
王立立. 海藻糖对冷鲜肉的保鲜作用[D]. 呼和浩特: 内蒙古农业大学, 2014.
Wang Lili. Effect of trehalose on preservation of chilled meat[D]. Hohhot: Inner Mongolia Agricultural University, 2014.
|
[25] |
张馨木. 质构仪测定冷鲜肉新鲜度方法的研究[D]. 长春: 吉林大学, 2012.
Zhang Xinmu. Study on the method of measuring the freshness of chilled meat with texture apparatus[D]. Changchun: Jilin University, 2012.
|
[26] |
谢晶, 李建雄, 潘迎捷. 冰温结合不同比例氧气气调对冷却肉的保鲜效果. 农业工程学报[J]. 2009, 25(10): 307−311.
Xie Jing, Li Jianxiong, Pan Yingjie. Effect of freezing temperature combined with different proportion of oxygen and air conditioning on the preservation of chilled meat[J]. Transactions of the Chinese Society of Agricultural Engineering. 2009, 25(10): 307−311.
|
[27] |
Maqsood S. Vacuum packaging as an effective strategy to retard off-odour development, microbialspoilage, protein degradation and retain sensory quality of camel meat[J]. LWT-Food Science and Technology,2016,72:55−62. doi: 10.1016/j.lwt.2016.04.022
|
[28] |
Shabbazi Y, Shavisi N. Effect of menthaspicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage[J]. Journal of Food Safety,2017:1−7.
|
[29] |
商务部屠宰技术鉴定中心, 临沂新程金锣肉制品有限公司. GB/T9959.2-2008 分割鲜、冻猪瘦肉[S]. 北京: 中国标准出版社, 2008.
Slaughter Technical Appraisal Center, Ministry of Commerce, Linyi Xincheng Jinluo Meat Products Co., Ltd. GB/T9959.2-2008 Segmentation of fresh and frozen lean pig meat[S]. Beijing: Standards Press of China, 2008.
|
[30] |
Boyd W. Making meat – Science technology and American poultry production[J]. Technology and Culture, 2001, 42(4): 631−664.
|
[31] |
侯梦奇.抑菌剂和抗氧化剂对明胶-壳聚糖保鲜增效的研究[D]. 山东: 山东农业大学. 2016.
Hou Mengqi. Study on the effect of bacteriostatic agent and antioxidant on the preservation of gelatin-chitosan[D]. Shandong: Shandong Agricultural University. 2016.
|
[32] |
Radha K, Babuskin S, Azhagu S, et al. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat[J]. International Journal of Food Microbiology,2014,171:32−40. doi: 10.1016/j.ijfoodmicro.2013.11.011
|
[33] |
Emiroglu Z K, Yemis G P, Coskun B K, et al. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties[J]. Meat Science,2010,86(2):283−288. doi: 10.1016/j.meatsci.2010.04.016
|
[34] |
Benbettaieb N, Kurek M, Borna Z. Barrier, structural and mechanical properties of bovine gelatinechitosan blend films related to biopolymer interactions[J]. Journal of the Science of Food and Agriculture,2014,94(12):2409−2419. doi: 10.1002/jsfa.6570
|
[35] |
Somwang L. Chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage[J]. Meat Science,2016,111:192−197. doi: 10.1016/j.meatsci.2015.10.003
|
1. |
朱蕾,刘静,徐欢,潘迎捷,赵勇,张昭寰. 植物基食品安全风险及应对策略. 食品科学. 2024(20): 376-386 .
![]() |