Research Status and Development Trend of Low Temperature Meat Products

doi:10.11924/j.issn.1000-6850.casb2022-1049

Abstract

Abstract:

Low temperature meat products are favored by consumers because of their full taste, fresh, tender and juicy, elastic meat structure and high nutritional value, and gradually occupy a leading position in the meat products market. This paper summarizes the research on the category, nutritional quality and flavor of low-temperature meat products, common preservation technologies, functionality. This will provide theoretical reference for the in-depth research and production of low-temperature meat products.

Key words: low temperature meat products, flavor, nutritional quality, preservation technology, development trend

ZHENG Rongmei, HU Ping, ZHANG Lei, WU Wenyan, WANG Xiaoyu. Research Status and Development Trend of Low Temperature Meat Products[J]. Chinese Agricultural Science Bulletin, 2024, 40(1): 143-150.

Figures/Tables 12

References 65

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门类	类	产品举例
酱卤制品^[4]	白煮肉类	南京盐水鸭、成都白砍鸡、白切肉
	酱卤肉类	苏州酱汁肉、四川卤牛肉、道口烧鸡、德州扒鸡
	糟肉类	糟肉、糟鸡、糟鸡
灌肠制品^[5-6]	中国腊肠类	广式腊肠、川式腊肠、枣肠、正阳楼风干肠
	发酵肠类	色拉米香肠、德式发酵香肠
	熏煮肠类	法兰克福肠、啤酒肠、哈尔滨红肠
	肉粉肠类	北京蒜肠、天津粉肠
	其他肠类	生鲜肠、水晶肠、预煮肠类
火腿制品^[7]	干腌火腿	西班牙Iberian火腿、中国金华火腿、意大利Parma火腿等
	熏煮火腿	盐水火腿、方腿、熏圆火腿和庄园火腿等西式火腿
	发酵火腿	意大利的波马火腿
调理肉制品^[8]	冷冻类	冷冻肉丸、肉饼、肉串、烤肠等
调理肉制品^[8]	冷藏类	肉排、碎肉制品、乳化肉制品等

门类	类	产品举例
酱卤制品^[4]	白煮肉类	南京盐水鸭、成都白砍鸡、白切肉
	酱卤肉类	苏州酱汁肉、四川卤牛肉、道口烧鸡、德州扒鸡
	糟肉类	糟肉、糟鸡、糟鸡
灌肠制品^[5-6]	中国腊肠类	广式腊肠、川式腊肠、枣肠、正阳楼风干肠
	发酵肠类	色拉米香肠、德式发酵香肠
	熏煮肠类	法兰克福肠、啤酒肠、哈尔滨红肠
	肉粉肠类	北京蒜肠、天津粉肠
	其他肠类	生鲜肠、水晶肠、预煮肠类
火腿制品^[7]	干腌火腿	西班牙Iberian火腿、中国金华火腿、意大利Parma火腿等
	熏煮火腿	盐水火腿、方腿、熏圆火腿和庄园火腿等西式火腿
	发酵火腿	意大利的波马火腿
调理肉制品^[8]	冷冻类	冷冻肉丸、肉饼、肉串、烤肠等
调理肉制品^[8]	冷藏类	肉排、碎肉制品、乳化肉制品等

杀菌方式	机理	特点	作用效果	参考文献
超高压杀菌(HHP)	破坏微生物细胞膜和细胞壁，从而影响其生理机能，原有功能破坏后发生不可逆变化，最终导致微生物的死亡	保留原有的新鲜度、色泽、气味和口感	杀灭微生物、芽孢，使酶失活	[43]、[44]
微波杀菌(MW)	微波使食品中偶极发生振动，利用分子间摩擦热进行杀菌。微波能量使微生物体内的蛋白质等发生变异，使其生长延缓甚至死亡	穿透力强，高效节能，适用范围广，安全性高，较好保留肉制品色泽、风味和口感	杀菌保鲜	[45]
高压电场低温等离子体(HVEF-CP)	利用食品周围介质产生光电子、离子和自由基团，与微生物表面接触导致其细胞被破坏，从而达到杀菌效果	杀菌过程中温度不升高或升高很低，能耗低，保留产品的色、香、味	杀菌保鲜	[46]
辐照杀菌	物质中的分子吸收辐射能被激活成离子或自由基，内部结构发生变化，同时对细菌DNA造成损伤，进而影响其生长发育和新陈代谢	节能、高效、无残留、无污染、应用范围广，且能最大限度地保留食品原有品质和风味	高、中、低剂量辐射能作用效果分别为芽孢微生物、病原微生物、腐败微生物。剂量大于6 kGy可有效杀灭低温肉制品中的微生物	[47]

杀菌方式	机理	特点	作用效果	参考文献
超高压杀菌(HHP)	破坏微生物细胞膜和细胞壁，从而影响其生理机能，原有功能破坏后发生不可逆变化，最终导致微生物的死亡	保留原有的新鲜度、色泽、气味和口感	杀灭微生物、芽孢，使酶失活	[43]、[44]
微波杀菌(MW)	微波使食品中偶极发生振动，利用分子间摩擦热进行杀菌。微波能量使微生物体内的蛋白质等发生变异，使其生长延缓甚至死亡	穿透力强，高效节能，适用范围广，安全性高，较好保留肉制品色泽、风味和口感	杀菌保鲜	[45]
高压电场低温等离子体(HVEF-CP)	利用食品周围介质产生光电子、离子和自由基团，与微生物表面接触导致其细胞被破坏，从而达到杀菌效果	杀菌过程中温度不升高或升高很低，能耗低，保留产品的色、香、味	杀菌保鲜	[46]
辐照杀菌	物质中的分子吸收辐射能被激活成离子或自由基，内部结构发生变化，同时对细菌DNA造成损伤，进而影响其生长发育和新陈代谢	节能、高效、无残留、无污染、应用范围广，且能最大限度地保留食品原有品质和风味	高、中、低剂量辐射能作用效果分别为芽孢微生物、病原微生物、腐败微生物。剂量大于6 kGy可有效杀灭低温肉制品中的微生物	[47]

包装方式	机理	特点	相关研究	参考文献
抗菌包装	包装材料上的抗菌剂可以有效释放到肉制品表面。低温肉制品的细菌体接触到抗菌剂后，细胞壁会遭到抗菌剂的破坏	肉制品外观平滑、肉质清晰	氧化锌和银复合纳米粒子与低密度聚乙烯(LDPE)复合成膜运用于肉制品，其抗菌率为99.99%	[51]
气调包装	减少氧气浓度，增加惰性气体浓度，抑制细菌繁殖，结合调控温度以达到长期保存和保鲜	节省包装材料	北欧香肠、熏制香肠采用的充气比例为75%CO₂和25%N₂，瑞士香肠采用的充气比例为33.3%O₂、33.3%CO₂和33.3%N₂	[52]、[53]
真空包装	真空包装能为产品提供缺氧环境，有效抑制微生物的生长繁殖，防止产品再次遭受污染	保持产品原有的色、香、味并延长质期	真空包装的香肠较普通包装呈现出诱人的亮红色，且产品感官品质较好，可接受性强	[53]
活性包装	通过包装使食品与环境相互协调，创造一种适宜食品保藏的内部条件，从而保持食品原有的品质，延长食品的货架期	能与低温肉制品反应创造出适宜保藏的内部环境	ZnO纳米颗粒掺入聚（乳酸）(PLA)基质中产生的薄膜对微生物生长具有显着的抑制作用	[53]、[54]