肉制品包装的微生物控制技术概述

摘要

Microbial contamination was one of the main risk factors to cause spoilage of the meat products .Meat products contaminated by microorganism would produce undesirable flavor , color change and loss of nutrients , which reduced the shelf life of meat products and posed a threat to the health of consumers.In order to reduce these bad effects , a series of microorganisms control measures had been taken in all stages including processing , packaging , storage and transportation , etc.Some main control technologies of microorganism in meat products packing course in these years were summarized .The main characteristics of vacuum packaging , modified atmosphere packaging and active packaging were respec-tively introduced , and the advantages and disadvantages of these kinds of packaging technology were ana-lyzed and compared .Active packaging had good characteristic and had a good development prospect by comparison .%微生物污染是造成肉制品腐败的主要风险因子之一，受微生物侵染的肉制品将产生不良风味、颜色发生变化、营养物质流失，从而降低了肉制品的品质，对消费者健康造成威胁。为了减少这些不良影响，在肉制品加工、包装、贮存及运输等各环节均有一系列微生物控制措施。对近些年肉制品包装过程中的几种主要微生物控制技术进行概述，分别介绍了真空包装、气调包装及活性包装的主要特点，并对这几种包装技术的优劣进行了分析及比较。通过比较发现活性包装具有较为优良的特性，发展前景良好。