肉类抗菌抗氧化包装材料的研究进展：综述

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2024-07-08 DOI:10.1111/jfpe.14690

Xianglin Guo

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引用次数: 0

摘要

由于肉类产品容易变质，加上保存和运输技术不当，肉类的损耗率相对较高。大多数保鲜膜都是通过添加天然抗氧化剂和各种成膜方法制成的。本研究阐述了抗菌抗氧化包装材料在肉制品中应用的最新进展。随着抗菌抗氧化活性物质在包装中的添加，有关活性物质的稳定性、安全性、兼容性和法规方面的挑战也随之出现。本研究的方向是肉类抗菌和抗氧化包装材料的前景和挑战。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Research progress of antibacterial and antioxidant packaging materials for meat: A review

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Research progress of antibacterial and antioxidant packaging materials for meat: A review

Due to the easy spoilage of meat products and the improper preservation and transportation technology, the loss rate of meat is relatively high. Most of the fresh-keeping films are made by adding natural antioxidants and various film-forming methods. This study expounds the latest progress in the application of antibacterial and antioxidant packaging materials in meat products. With the addition of antibacterial and antioxidant active substances to the packaging, challenges regarding the stability, safety, compatibility and regulations of active substances emerge. This research status in the direction of prospects and challenges about antibacterial and antioxidant packaging materials for meat.

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.