低温流通肉类预制菜的品质影响因素与控制技术研究进展
Research progress on influencing factors and their regulation technology of low-temperature prepared meat cuisine
投稿时间:2023-12-19  修订日期:2024-01-23
DOI:
中文关键词:  低温肉类预制菜  新型食品加工技术  智能包装  数字孪生
英文关键词:Low-temperature prepared meat cuisine  Emerging food processing technology  Intelligent package  Digital Twin
基金项目:东莞市社会发展科技项目(20231800938702);生物技术与资源利用教育部重点实验室(大连民族大学)开放课题基金(KF2024007); 2023-2024 年东莞市预制菜区域品牌创新发展研究院项目(2339139)
作者单位
陈 璇 东莞理工学院生命健康技术学院 
项君涵 东莞理工学院生命健康技术学院 
肖 珊 东莞理工学院生命健康技术学院 
邹水洋 东莞理工学院生命健康技术学院 
蔡燕雪 东莞理工学院生命健康技术学院 
王 波 东莞理工学院生命健康技术学院 
潘晓琴 东莞理工学院生命健康技术学院 
王际辉 东莞理工学院生命健康技术学院 
AuthorInstitution
CHEN XUAN School of Life and Health Technology, Dongguan University of Technology 
XIANG JUN HAN School of Life and Health Technology, Dongguan University of Technology 
XIAO SHAN School of Life and Health Technology, Dongguan University of Technology 
ZOU SHUIYANG School of Life and Health Technology, Dongguan University of Technology 
CAI YANXUE School of Life and Health Technology, Dongguan University of Technology 
WANG BO School of Life and Health Technology, Dongguan University of Technology 
PAN XIAOQIN School of Life and Health Technology, Dongguan University of Technology 
WANG JIHUI School of Life and Health Technology, Dongguan University of Technology 
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中文摘要:
      随着生活节奏加快和消费习惯的变化, 人们对餐饮的需求也发生了转变, 快捷、方便的餐饮品类越来越受消费者的青睐, 预制菜市场也日渐火热。低温流通的肉类预制菜是预制菜中的重要品类之一, 由于品类丰富、食材新鲜、操作便捷, 成为人们预制菜消费的新选择。但预制菜目前仍存在加工技术不成熟、冷链物流体系不完善、产品生产标准及操作规范流程不统一等问题, 从而导致预制菜感官品质不稳定、安全性不足, 降低人们的消费信心。因此需要对低温肉类预制菜的工艺流程和相应的加工技术进行升级转换, 为低温肉类预制菜行业的高质量发展提供技术支持。本文主要综述了低温肉类预制菜的研究现状, 加工过程对预制菜品质和安全性的影响,以及可应用于低温肉类预制菜的快速冷却与冷冻、冷链物流、杀菌、智能与活性包装等新型食品加工技术, 以期为预制菜的创新与可持续发展提供参考。
英文摘要:
      With the acceleration of life pace and the changes in consumer habits, people’s catering demands change a lot, they tend to choose convenient and fast food, which results in the soaring of the premade cuisine market. Low-temperature prepared meat cuisine is one of the important species of prepared cuisine. Because of the various categories, fresh ingredients, and convenient operation, it has become trendy for people to consume prepared cuisine. However, some urgent problems should be addressed, including the unmatured processing technology, cold chain logistics system, and the lack of production and operation standards, which cause the fluctuation of the quality and increase the risk of safety problems of products, thus lowering consumer confidence. Therefore, we need to improve the processing procedures and adopt some new processing technology in the production of prepared cuisine. These efforts may be helpful for the high-quality development of the low-temperature meat prepared cuisine industry. This review summarized the advances in low-temperature prepared meat cuisine, the influence of processing on the quality and safety of prepared cuisine, and the state-of-the-art technologies in food processing including rapid cooling and freezing, cold chain logistics, sterilization technology, intelligent and active packages that could be used in prepared cuisine industry. Thus provide suggestions for the innovative and sustainable development of prepared cuisine.
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