超高压对肉类品质影响的研究进展  

Research progress of effect on meat quality by ultra high pressure technology

作　　者：张海峰[1] 白杰[1,2] 张英[1] 金文刚[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏食品检测中心,宁夏银川750021

出　　处：《肉类工业》2009年第8期47-50,共4页Meat Industry

摘　　要：超高压(HPP)指超过100MPa的压力。在这种高压下生命活动受到极大的抑制。冷杀菌中的超高压杀菌己被认为是目前国际上食品领域的高新技术,可以最大限度保持了食品的营养成分,此技术开始为广大消费者所接受,也己被应用于商业化的生产。本文综述了超高压的概念,在简述HPP的基本原理之后,综合国内外的研究成果,重点介绍了HPP技术对肉及肉制品中蛋白质、脂肪、微生物等方面的作用和影响做了详尽的阐述,为相关人员提供参考,最后展望了HPP在这个领域的应用前景。Ultra highpressure （HPP）is the pressure which preponderate over 100MPa （1MPa- 10 Atmospheric Pressure）. Ultra high pressure process, one of the mid - low sterilize technologies was seemed as a hi -tech in food industry recently. It can remain the products＇ nutrition to a large degree, and has been widely accepted by customers. What＇s more, it has been applied into commercial production. The concept of HPP was summarized in this passage. After the basic principle of HPP was introduced, some study results at home and abroad were summarized. This article focused on the effect of HPP to protein, fat,bacteria and so on in meat products, and provided the reference for the related personnel. At last ,the application of HPP in this filed was forecasted.

关 键 词：超高压 肉制品 应用 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]