超高压技术在肉制品加工中的应用  

The Application of High Pressure Processing in Meat Production

作　　者：马飞[1] 陈从贵[1] 余霞[1] 施刘翠[1] 李煜[1] 

机构地区：[1]合肥工业大学生物与食品工程学院

出　　处：《食品与发酵工业》2011年第4期178-184,共7页Food and Fermentation Industries

基　　金：安徽省自然科学基金资助(No.090411007)

摘　　要：非热加工技术是目前食品加工技术领域的研究热点之一。超高压处理作为一种重要的非热加工技术手段,已受到肉制品加工领域国内外学者的高度关注。文中综述了超高压对肉品中内源酶、微生物和食用品质的影响及作用机制,并对这种技术在肉制品中的应用前景进行了展望,旨在推动超高压加工技术在我国肉制品加工中的应用开发。Non-thermal processing technology is one of the research hotspots in food processing at the present. High pressure processing （HPP） , as an important non-thermal processing technology, is highly interested by scholars both at home and abroad in meat processing. This paper comprehensively described the effects and mechanisms of HPP on endogenous enzyme, microorganism and properties of meat. Its aim is to promote the research and application of HPP in meat producing.

关 键 词：超高压 肉制品 内源酶 微生物 品质 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]