淀粉基食品薄膜在肉制品保鲜中的应用

Application of starch-based food films in preservation of meat products

中文关键词:  淀粉  食品薄膜  肉制品保鲜

英文关键词:starch  food films  meat product preservation

中文摘要:

      肉制品作为具有高生物价值的蛋白质、矿物质、维生素和众多生物活性化合物等基本营养素的来源, 被人们广泛接受和喜爱。但是肉制品在不当环境下储存极易腐败变质, 亟需寻求绿色、高效的保鲜技术。近年来, 淀粉作为一种可成膜多糖被广泛用于制备生物可降解薄膜以用于食品包装, 通过作为抗氧化抗菌生物活性物质载体或隔绝氧气等来维持肉制品的新鲜度, 目前基于淀粉与成膜材料联合制备的复合膜已成为肉制品防腐保鲜技术的研究热点。因此, 本文通过综述淀粉的基本性质、基于淀粉制备的食品复合膜的结构及特性, 以及重点阐述淀粉基食品薄膜与精油、天然提取物、纳米复合材料等联用在肉制品保鲜中的研究进展, 以期为淀粉基食品薄膜在肉制品保鲜中的应用提供理论参考。

英文摘要:

      Meat products are widely accepted and loved as a source of essential nutrients such as proteins, minerals, vitamins, and numerous bioactive compounds with high biological value. However, meat products are highly susceptible to spoilage when stored in improper environments, and there is an urgent need to find green and efficient preservation technologies. In recent years, starch, as a film-forming polysaccharide, has been widely used to prepare biodegradable films for food packaging. It can maintain the freshness of meat products by serving as a carrier of antioxidant and antibacterial bioactive substances or isolating oxygen. Currently, composite films based on the combination of starch and film-forming materials have become a research hotspot for preservative and freshness preservation technology of meat products. Therefore, this paper summarized the basic properties of starch, the structure and characteristics of food composite films based on starch, and focused on the study of the combination of starch-based food films with essential oils, natural extracts, and nanocomposites in the preservation of meat products, in order to provide a theoretical reference for the application of starch-based food films in the preservation of meat products.