超高压灭菌技术在保障食品品质及安全性的应用现状与展望  

Application and prospect of ultra-high pressure sterilization technology on food quality and safety

作　　者：吕长鑫[1,2] 何晓慧[3] 冯叙桥[1,2,3] 

机构地区：[1]渤海大学食品科学研究院辽宁省食品安全重点实验室,锦州121013 [2]辽宁省食品质量与安全学会,沈阳110866 [3]沈阳农业大学食品学院,沈阳110866

出　　处：《食品安全质量检测学报》2013年第5期1335-1341,共7页Journal of Food Safety and Quality

基　　金：渤海大学人才引进基金项目(BHU20120301);辽宁省食品质量与安全学会研究项目(LSFQS201101YJ001)~~

摘　　要：超高压灭菌技术能有效对食品进行杀菌和灭酶,是食品加工业中的一种新型的非热力加工技术。本文综述了超高压灭菌原理、主要特点以及超高压处理对食品感官品质、酶活性、微生物、营养成分的影响,并分析了超高压处理产品的安全性及其在食品加工业中的应用前景。Ultra-high pressure sterilization technology is a new method as non-thermal processing in food to effectively sterilize and inactivate enzymes. In this review, the fundamental principle and the main features of ultra-high pressure technology have been introduced, and the effects of ultra-high pressure processing on factors which will affect food quality such as enzymatic activity, texture, flavor, nutrient compounds, antioxi-dant activity and major microorganisms have been discussed. Furthermore, the application prospect and safety of ultra-high pressure technology in food processing have also been analyzed.

关 键 词：超高压 食品灭菌 品质 安全性 

分 类 号：TS201.6[轻工技术与工程—食品科学]