基于生物可降解材料的活性包装在熟肉制品中的应用进展

陈文文　朱立贤　罗欣　张一敏　郝剑刚　张文华

摘 要：肉制品不仅营养丰富，而且是微生物的良好生长介质。在贮藏运输过程中科学合理的包装方式能够有效抑制肉制品的腐败变质，从而保证肉制品品质。活性包装作为目前迅速发展的新技术之一，在驱除氧气、控制二氧化碳含量、抗氧化和抑菌方面已取得一定的研究成果，并在肉制品加工产业中得到应用。同时可降解的环保材料能够减少塑料污染，符合绿色生态环保的发展理念，并有助于实现食品包装产业的可持续发展。本文综述了基于生物可降解材料的活性包装在肉制品加工产业中的应用现状，以及该类活性包装对熟肉制品货架期、脂肪氧化和蛋白氧化等品质的影响及其机制，以期推进活性包装在熟肉制品中的应用并为相关研究提供理论指导。

关键词：熟肉制品;活性包装;货架期;活性成分;生物可降解材料

Abstract： Meat products are nutritious but they also sever as good growth medium for microorganisms. Proper packaging forms for the storage and transportation of meat products are important to inhibit meat spoilage and hence ensure its quality. Active packaging is one of the new technologies that is being developed rapidly. Studies have shown that active packaging has achieved some results in the removal of oxygen， the control of carbon dioxide content， oxidation inhibition and microbial inhibition and thus has been successfully applied in the meat processing industry. Meanwhile， biodegradable and environmentally friendly materials can reduce plastic pollution， conforming with the concept of green and eco-friendly development and meeting the requirements for the sustainable development of the food packaging industry. Therefore， this review presents the application status of active packaging based on biodegradable materials in the processing of meat products， and deeply explores the effects and the underlying mechanisms of active packaging on the shelf life， lipid oxidation and protein oxidation of processed meat products. It is expected that the information gathered here will promote the development and application of active packaging in processed meat products and provide new ideas for relevant research.

Keywords： processed meat products; active packaging; shelf life; active components; biodegradable materials

DOI：10.7506/rlyj1001-8123-20191107-270

中图分类号：TS251.5                                       文献标志码：A 文章編号：1001-8123（2020）03-0075-07

随着人们环保意识的增强和对食品安全品质要求的不断提高，消费者更趋向于选购化学防腐剂含量少的健康、安全、无公害食品。肉制品在贮藏运输过程中受微生物、酶、氧气等因素的影响极易发生腐败变质。包装材料与食品品质密切相关，目前应用于熟肉制品的包装材料与广泛应用于生鲜肉制品的有很大区别。熟肉制品的包装材料要求具有良好的密封性、低透氧率、较好的阻油性和阻湿性以及较强的抗拉强度[1]，如低密度聚乙烯、高密度聚乙烯、聚丙烯、聚氯乙烯和聚偏二氯乙烯等。……