摘要
冷却肉以其安全、味美、营养价值高等优点在国内外市场上倍受亲睐,但是冷却肉也容易在贮存和销售过程中受各种环境因素的影响使其颜色发生变化。大蒜提取物具有抑菌、抗氧化等功能。本文叙述了大蒜提取物的抑菌机理以及抗氧化特性,阐述了冷却肉的发展现状,以及大蒜提取物的发展现状,展望了大蒜提取物等天然保鲜剂在冷却肉防腐保鲜中的发展前景。
Chilled meat, delicate flavor, higher nourishment value, safety, hygiene, is a current extensively applied sales form of fresh meat abroad. Deterioration and discolouration are usually happened during the course of storage and sale. Extraction of garlic possessed antibacteria and antioxidant antivity. The paper described the mechanisam of antibacterial and antioxidant activity, expounded the development progress of chilled meat and extraction of garlic, viewed the development prospect of natural preservation agent （extraction of garlic） in chilled meat for antibacterial and preservation.
出处
《肉类研究》
2009年第4期39-42,共4页
Meat Research
关键词
大蒜提取物
冷却肉
保鲜
extraction of garlic
chilled meat
preservation
作者简介
陈洪生（1979-），男，助教，研究方向：肉品科学，E-mail：hsch0608@165．com。
