| 蛋白天然防腐剂在肉类保鲜中的应用进展 |
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| 引用本文： | 蒋佐龙,赵谋明.蛋白天然防腐剂在肉类保鲜中的应用进展[J].广东农业科学,2011,38(21). |
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| 作者姓名： | 蒋佐龙 赵谋明 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 肉类食品的贮藏保鲜自古以来就是人类研究的重要课题。细菌素、鱼精蛋白、溶菌酶等蛋白是天然防腐剂的典型代表,其在肉类防腐保鲜中应用广泛。阐述了几种蛋白天然防腐剂在肉类防腐保鲜中的应用现状、存在问题及发展前景。
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| 关 键 词： | 蛋白质 天然防腐剂 肉类 保鲜 |
Application development of natural protein antisepticsin meat preservation |
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| JIANG Zuo-long,ZHAO Mou-ming.Application development of natural protein antisepticsin meat preservation[J].Guangdong Agricultural Sciences,2011,38(21). |
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| Authors: | JIANG Zuo-long ZHAO Mou-ming |
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| Institution: | JIANG Zuo-long,ZHAO Mou-ming(Research Institute of Light and Chemical Industries,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | The preservation of meat is an important issue of human research.Bacteriocin,Protamine,Lysozyme are the kinds of typical natural protein antiseptics that used widely in meat preservation.The application status quo,problems and prospect of several natural protein antiseptics in the meat preservation were reviewed. |
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| Keywords: | protein natural antiseptic meat preservation |
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