食品非热杀菌研究中的科学问题分析  

Fundamental Issues of Non-thermal Processing in Food

作　　者：周林燕[1] 廖红梅[1] 胡小松[1] 廖小军[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,教育部果蔬加工工程研究中心,北京100083

出　　处：《食品科学》2010年第5期328-333,共6页Food Science

基　　金：国家自然科学基金项目(30771511);"十一五"国家科技支撑计划项目(2006BAD27B03);国家"863"计划项目(2007AA100405);高等学校博士学科点专项科研基金项目(20060019016)

摘　　要：热力杀菌技术不仅能有效保障微生物引起的食品安全,而且非常经济,已广泛应用于食品工业,但其会导致食品品质劣变,包括颜色变化、口味改变、香气损失、营养破坏和质构变化。近年来,非热杀菌技术(nonthermal processing,NTP)引起了国内外政府部门、食品工业界和食品领域专家的关注,作为新兴食品杀菌技术,其能在较低温度下达到杀菌钝酶的效果,其中高静压技术已经成功商业化。本文通过对有关文献的分析以及结合自身的研究,对NTP的有关研究进行了归纳总结,提出了NTP研究中应该关注的杀菌、钝酶、品质、安全以及其他等5个方面的问题,并进行了深入的分析和讨论。Thermal processing （pasteurization and/or sterilization） has been used as an effective and economical technique for ensuring microbiological food safety in food industry. However, it also results in the deterioration of quality such as color alteration, taste modification, aroma loss, nutrient degradation and textural change. Currently, non-thermal processing （NTP） has attracted extensive attention and gained more acceptances from government, food industry and academic institutes since it can inactivate microorganisms and enzymes at lower temperature. The researches and applications related to NTP have been rapidly developed, and high hydrostatic pressure （HHP） has successfully been commercialized. Based on the comprehensive analysis, five fundamental issues dealing with microorganisms, enzymes, food quality, food safety and others are reviewed and discussed in this paper.

关 键 词：热力杀菌 非热杀菌 杀菌 钝酶 品质 安全 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]