即配类预制菜包装保鲜研究现状及发展

农欣梅; 程峥; 宁梅; 王红蕾; 肖乃玉; 张雪琴; 张秒高; 陈湘运; 莫前彬

doi:10.19554/j.cnki.1001-3563.2026.01.011

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包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (1) : 87-101. DOI: 10.19554/j.cnki.1001-3563.2026.01.011

农产品保鲜与食品包装

即配类预制菜包装保鲜研究现状及发展

农欣梅^1,2,3, 程峥^1,2,3,4,*, 宁梅^1,2,3, 王红蕾^1,2,3,4, 肖乃玉^1,2,3,4, 张雪琴^1,2,3,4, 张秒高^1,2,3,4, 陈湘运^1,2,3, 莫前彬^1,2,3

作者信息 +

Research Status and Development of Packaging Preservation for Partially-prepared Food

NONG Xinmei^1,2,3, CHENG Zheng^1,2,3,4,*, NING Mei^1,2,3, WANG Honglei^1,2,3,4, XIAO Naiyu^1,2,3,4, ZHANG Xueqin^1,2,3,4, ZHANG Miaogao^1,2,3,4, CHEN Xiangyun^1,2,3, MO Qianbin^1,2,3

Author information +

文章历史 +

摘要

目的即配类预制菜因能保留食材保鲜度且节省消费者时间,市场需求持续增长,但保鲜技术不足导致食材品质下降、营养流失,制约产业发展。本研究旨在探索其包装保鲜技术,以延长保质期、提升品质与安全性。方法本文分析即配类预制菜保鲜机理（含微生物控制、氧化抑制及水分与质构维持）,探讨各类包装保鲜技术的应用现状与效果。研究高阻隔材料、活性包装、可降解材料等新型技术,比较传统材料优缺点,评估其对保鲜的影响。结果发现微生物控制可有效抑制腐败,而延缓氧化与保持水分则有助于减缓食材变质。新型包装技术,如气调包装、抗菌包装与智能包装等,能够显著延长食品保质期。其中,智能包装通过实时监测环境变化,在延长保鲜期的同时实现质量追溯。结论即配类预制菜包装保鲜技术可有效保持食品品质安全、延长保质期。虽存在成本高、材料阻隔性待提升等问题,但未来通过新材料研发与多技术融合,该技术将向智能化、环保化、高效化发展,推动产业高质量可持续发展。

Abstract

Partially-prepared food have seen a continuous increase in market demands due to their ability to retain the freshness of ingredients and save consumers' time. However, the lack of adequate preservation technology leads to a decline in food quality and nutrient loss, which restricts the development of the industry. The work aims to explore the packaging preservation technology for partially-prepared food to extend the shelf life, improve quality and safety. This paper analyzed the preservation mechanism of partially-prepared food (including microbial control, oxidation inhibition, and maintenance of moisture and texture), and discussed the application status and effects of various packaging preservation technologies. It studied new technologies such as high-barrier materials, active packaging, and degradable materials, compared the advantages and disadvantages of traditional materials, and assessed their impact on preservation. It was found that microbial control could effectively inhibit spoilage, while delaying oxidation and maintaining moisture could help slow down the deterioration of food ingredients. New packaging technologies, such as modified atmosphere packaging, antimicrobial packaging and smart packaging, could significantly extend the shelf life of food. Among them, smart packaging could monitor environmental changes in real time, extending the freshness period and enabling quality traceability at the same time. The packaging preservation technology for partially-prepared food can effectively maintain food quality and safety and extend the shelf life. Although there are problems such as high cost and the need to improve the barrier properties of materials, in the future, through the research and development of new materials and the integration of multiple technologies, this technology will develop towards intelligence, environmental protection, and efficiency, promoting the high-quality and sustainable development of the industry.

导出引用

农欣梅, 程峥, 宁梅, 王红蕾, 肖乃玉, 张雪琴, 张秒高, 陈湘运, 莫前彬. 即配类预制菜包装保鲜研究现状及发展[J]. 包装工程. 2026, 47(1): 87-101 https://doi.org/10.19554/j.cnki.1001-3563.2026.01.011

NONG Xinmei, CHENG Zheng, NING Mei, WANG Honglei, XIAO Naiyu, ZHANG Xueqin, ZHANG Miaogao, CHEN Xiangyun, MO Qianbin. Research Status and Development of Packaging Preservation for Partially-prepared Food[J]. Packaging Engineering. 2026, 47(1): 87-101 https://doi.org/10.19554/j.cnki.1001-3563.2026.01.011

中图分类号： TB485.9

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基金

先进造纸与纸基材料全国重点实验室开放基金资助项目（202501）; 广东省科技创新战略专项资金（pdjh2024b204）; 仲恺农业工程学院仲恺学者人才项目（KA25YY170 11）; 仲恺农业工程学院2025年科技小院专项项目（KA25YY16748）; 仲恺农业工程学院2025年大学生创新基金项目（2025CX03）