超高压在低温肉制品中的应用  

Application of the Ultra-high Pressure in Processing Low Temperature Cooked Meat Products

作　　者：孙新生[1] 杨凌寒[1] 

机构地区：[1]国家知识产权局专利局专利审查协作江苏中心,江苏苏州215163

出　　处：《安徽农业科学》2015年第9期280-282,共3页Journal of Anhui Agricultural Sciences

摘　　要：超高压技术作为一种物理杀菌技术,能够有效抑制食品中的微生物,基本不影响食品的品质,能在最大程度上保留食品的营养价值。综述了超高压技术对低温肉制品的微生物、色泽、嫩度、脂肪氧化等食用品质的影响。The ultra-high pressure is a physical sterilization technology. It has almost no influence on the quality of food and can keep nutritions in food. This article introduced the effects of ultra-high pressure on microorganism,colour,tenderness,lipid oxidation of the low temperature cooked meat products treated by the ultra-high pressure.

关 键 词：超高压 低温火腿 微生物 食用品质 

分 类 号：S879.2[农业科学—畜牧兽医]