非热杀菌技术在肉及肉制品中的应用研究进展  

Advances in the Application of Non-thermal Sterilization Technologies in Meat and Meat Products

作　　者：刘悦 贺稚非[1] 李洪军[1] 李芳 张东 LIU Yue;HE Zhifei;LI Hongjun;LI Fang;ZHANG Dong(Chongqing Engineering Research Center for Special Food,College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆市特色食品工程技术研究中心,重庆400715

出　　处：《肉类研究》2020年第10期88-95,共8页Meat Research

基　　金：国家现代农业(兔)产业技术体系建设专项(CARS-43-E-1);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);研究生产学研协同培养模式的研究与实践项目(yjg20162024);四川白兔优良种质资源扩繁与健康养殖技术示范推广项目(2020JDZH0029)。

摘　　要：肉及肉制品作为人体重要的营养来源,极易受到微生物污染。传统热杀菌方式虽可有效灭活微生物,但会对肉及肉制品的营养及感官品质产生不良影响。新型非热杀菌技术可避免传统热杀菌技术造成的食品品质劣变问题,成为食品领域的研究热点。本文综述非热杀菌技术在食品行业的研究现状、特点及作用机制,着重讨论其在肉及肉制品中的应用研究进展,并对非热杀菌技术在肉及肉制品加工中的发展方向进行展望,以期为肉及肉制品保鲜及工业化应用提供一定理论参考。Meat and meat products are important nutrient sources for the human body;however,they are susceptible to microbial contamination.In spite of being able to effectively inactivate microorganisms in meat and meat products,traditional thermal sterilization technologies may cause adverse effects on the nutritional and sensory qualities.Non-thermal food sterilization can avoid the problem of food quality deterioration caused by traditional thermal sterilization so that it has become a research hotspot in the field of food science.This article reviews the current status of the application of non-thermal sterilization technologies in the food industry,as well as their characteristics and mechanisms,focusing on their application in meat and meat products,and discusses future directions in this field.We expect that this review can provide a theoretical basis for the industrial application of non-thermal sterilization technologies in the preservation of meat and meat products.

关 键 词：非热杀菌技术 肉及肉制品 作用机制 工业化应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]