肉产品加工论文.docVIP

动物性食品加工工艺课程论文 低温肉制品保鲜研究及发展趋势 姓名 ： 学号 ： 院系班级 ： 指导老师 ： 二○一一 年 九 月 低温肉制品保鲜技术研究及发展趋势 摘要：对低温肉制品品质特性和贮藏特性以及影响低温肉制品货架期的因素进行了简要的概述。对我国低温肉制品的保鲜技术研发发展现状、存在问题、发展趋势、与发达国家相比存在的差距等问题进行了一定的分析 , 并提出了解决的对策以及今后的努力方向 , 对我国低温肉制品的进一步开发和未来的发展具有一定的参考意义。 关键词：低温肉制品 保鲜技术 保鲜原理 发展趋势 腐败 Studies on Technique of Fresh Preservation of Low-temperature Meat Products Abstract：This paper presents a brief overview on quality characteristics， storing property of the low-temperature meat products and the effect factors on the shelf life of low temperature meat products. And it analyzes the differences compared to developed countries, development situation of fresh preservation technique of low-temperature meat products, its problems and development tendency in our country. Then put forward some solutions and the place where we are going to contribute in the future. It is a reference to study and develop low-temperature meat products in our country in the future. Keywords：low - temperature meat products Technique of fresh preservation of goods principles of fresh preservation development tendency corruption 目录 中文摘要????????????????????????????????????????????????????????????i 英文摘要???????????????????????????????????????????????????????????ii 1. 绪论??????????????????????????????????????????????????????????????1 2. 低温肉制品的保鲜原理?????????????????????????????????????????????2 3低温肉制品保鲜技术????????????????????????????????????????????????3 3.2保鲜剂保鲜???????????????????????????????????????????????????????3 3.2.1化学防腐剂?????????????????????????????????????????????????????3 3.2.2 天然防腐剂?????????????????????????????????????????????????????3 3.2.3 糖类防腐剂?????????????????????????????????????????????????????4 3.3包装保鲜?????????????????????????????????????????????????????????4 3.3.1真空包装???????????????????????????????????????????????????????4 3.3.2气调包装???????????????????????????????????????????????????????5 3.3.3活性包装???????????????????????????????????????????????????????5 3.4非热力杀菌保鲜???????????????????????????