超声波技术在肉类工业杀菌的研究与应用进展  

Research Progress in Application of Ultrasonic Technology on Sensitization in Meat Industry

作　　者：李可[1] 赵颖颖[1] 刘骁 王雷[2] 康超娣 白艳红[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450001 [2]聊城大学农学院,聊城252000

出　　处：《食品工业》2018年第1期223-227,共5页The Food Industry

基　　金：国家自然科学基金青年科学基金项目(31601492);"河南省高等学校重点科研计划项目(16A550006);郑州轻工业学院博士科研启动基金项目(2015BSJJ038);河南省重大科技专项(161100110600;161100110900)

摘　　要：超声波技术是一种绿色的非热物理加工与杀菌技术,在肉类工业中的肉品品质改善和安全提升方面起到重要作用,具有广阔的应用前景。归纳总结和分析了超声波技术在肉类杀菌的相关文献,论述了超声波技术对肉品腐败或致病性微生物的影响、作用机理以及抑菌效果的影响因素,最后总结分析了超声波技术在肉类工业杀菌中的研究现状与发展趋势。Ultrasonic technology plays an important role in improving meat quality and safety as a green, nonchemical technology in the meat industry, and it has a good potential application. Through a summary of published articles focused on application of ultrasound on meat microbial inactivation, this review provided an overview of the effect of ultrasound itself or combined with some other applications on the microbial inactivation in carcass, meat and their products, the mechanisms associated with ultrasonic applications as well as the factors about inhibitory effect. Finally, a prospect on research of ultrasonic application on the decontamination in meat processing and microbial inactivation was analyzed.

关 键 词：超声波 杀菌 肉与肉制品 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]