【摘要】 肉和肉制品是人类良好的营养来源，由于肉制品具有高水分活度、高营养成分含量的同时还具有适宜微生物生长的pH范围，这些条件为微生物的生长提供了良好的环境。随着肉类产品在人们日常生活中食用量的不断增加，消费者对肉制品的保鲜质量也提出了更高要求，这便涉及到了保鲜剂的应用。食品保鲜剂分为合成保鲜剂和天然保鲜剂2大类，天然保鲜剂作为一种天然化合物，具有无毒、来源广泛等特点，在肉制品中应用前景广泛。首先总结了天然保鲜剂的作用机理，其次简述不同来源天然保鲜剂的种类，有植物源保鲜剂、动物源保鲜剂及微生物源保鲜剂，然后具体介绍这3大类保鲜剂在鱼虾、冷鲜肉及肉制品保鲜中的应用研究进展，为今后开发用于肉制品的天然保鲜剂提供理论依据。更多还原

【Abstract】 Meat and meat products are good sources of nutrition for human beings. Because meat products have high water activity, high nutrient content and a pH range suitable for microbial growth, these conditions provide a good environment for microbial growth.With the increasing consumption of meat products in People’s Daily life, consumers have also put forward higher requirements for the freshness quality of meat products, which involves the application of preservatives. Food preservatives are divided into two categories: synthetic preservatives and natural preservatives. As a kind of natural compounds, natural preservatives have the characteristics of non-toxic, extensive sources, and broad application prospects in meat products. In this paper, the action mechanism of natural preservatives is summarized at first, and then the types of natural preservatives from different sources are briefly described, including plant preservatives, animal preservatives and microbial preservatives. Then, the application research progress of these three categories of preservatives in the preservation of fish and shrimp, cold fresh meat and meat products is introduced in detail, providing a theoretical basis for the development of natural preservatives for meat products in the future.更多还原