高压二氧化碳杀菌技术及在鲜肉中应用研究进展  

Review of high pressure CO_2 sterilization technique:mechanisms,influencing factors and applies in fresh meat

作　　者：史智佳[1] 李兴民[1] 刘毅[1] 刘萍[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2009年第3期330-333,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技攻关项目(2006BAD05A15)。

摘　　要：传统的热力杀菌技术会对食品中的热敏物质和食品的色泽、气味和组织结构产生不利影响。高压二氧化碳(High Pressure Carbon Dioxide,HPCD)杀菌技术作为一种新型的非热力杀菌技术,具有处理条件相对温和、对食品品质破坏小和安全无毒无残留等优点。尽管HPCD杀菌技术受到了广泛的关注并进行了大量研究,但是时至今日仍未得到广泛应用。文章主要对HPCD杀菌技术的杀菌机理、影响因素和在鲜肉杀菌中的研究进展三个方面进行了综述。Traditional thermal processing can destroy heat-sensitive nutrients and food product qualities such as flavor,color and texture. The use of high pressure carbon dioxide （HPCD） processing as an alternative cold sterilization technique for food has been widely investigated due to its potential advantages such as sterilize at low temperature, maintains food quality effectively and no- toxin residues. But until now, the HPCD sterilization technique has not yet been broadly used in food industry.This paper presented a review focus on mechanism and effect factors of HPCD sterilization technique,including elaborate on safety and qualities change of fresh meat.

关 键 词：高压二氧化碳(HPCD) 杀菌机理 影响因素 鲜肉杀菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]