超高压在冷藏肉类产品贮藏保鲜中的应用研究进展  

A Literature Review on the Application of Ultra-High Pressure in the Preservation of Chilled Meat Products

作　　者：张根生[1] 孙维宝 岳晓霞[1] 刘欣慈 徐帆 ZHANG Gensheng;SUN Weibao;YUE Xiaoxia;LIU Xinci;XU Fan(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《肉类研究》2020年第11期84-88,共5页Meat Research

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX07B03)。

摘　　要：超高压加工是一个物理过程,对食品中的维生素、色素和风味物质等小分子化合物无明显影响,从而可以较好地保持食品原有的营养。本文旨在探讨超高压技术在冷藏肉类产品贮藏保鲜中的应用现状及前景,分别对超高压在冷藏肉类产品的杀菌、抑酶、抗氧化以及其对冷藏肉类产品颜色、亮度和风味保持方面的应用进行阐述,分析存在的问题,为超高压技术在冷藏肉类产品贮藏保鲜方面的进一步研究提供参考。Ultra-high pressure processing is a physical process,which has no obvious effects on small molecule compounds such as vitamins,pigments and flavor substances in foods.Therefore,it can mostly maintain the nutrition of foods.The purpose of this review is to discuss the current status of the application of ultra-high pressure technology in the preservation of chilled meat products and to offer an outlook for future development.It describes the application of ultra-high pressure processing in sterilization,enzyme inhibition,lipid oxidation inhibition,and appearance and flavor preservation of chilled meat products.Besides,it illustrates the existing problems in order to provide reference for further research on ultra-high pressure technology in the preservation of chilled meat products.

关 键 词：冷藏肉类产品 贮藏保鲜 超高压加工 研究进展 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]