超高压处理在低温肉制品生产中的应用研究进展  

Research progress in application of ultra-high pressure treatmentin the production of low-temperature meat products

作　　者：宋照军[1,2] 黄明[2] 马汉军[1] 刘玺[1] 邓绍林[2] 周光宏[2] 

机构地区：[1]河南科技学院,河南新乡453003 [2]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《食品工业科技》2012年第9期446-449,453,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金专项基金项目(31040062);河南省教育厅自然科学研究计划项目(2011A550007)

摘　　要：首先介绍了低温肉制品的概念和特色,其次综述了超高压处理对肉及肉制品微生物安全性和品质的影响,最后探讨了超高压处理在低温肉制品生产中的最新应用研究进展,及研究开发微生物安全性更高的营养、美味低温超高压肉制品的思路,希望为加快超高压处理在低温肉制品实际生产中的应用提供参考。The concept and feature of low-temperature meat products were introduced at first.Secondly,the effect of ultra-high pressure treatment on microbiologcial safety and quality of meat products were summarized.At last,discussed latest research progress in application of ultra-high pressure treatment in the production of low-temperature meat products,and RD ideas to produce higher microbiological safety,nutritious and delicious low-temperature UHP meat products.Accordingly,these can be the reference to expedite the application of ultra-high pressure treatment,when the low-temperature meat product were produced in fact.

关 键 词：超高压处理 低温肉制品 微生物安全性 研究进展 

分 类 号：TS205.9[轻工技术与工程—食品科学]