脉冲强光杀菌机制及其在肉类食品中作用效果的研究进展  

Research Progress on the Sterilization Mechanism of Pulse Light andIts Efficacy on the Meat Foods

作　　者：谢艳英 安格尔 包璐莹 黄志博 夏秀芳[1] XIE Yanying;AN Geer;BAO Luying;HUANG Zhibo;XIA Xiufang(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2021年第9期405-411,共7页Science and Technology of Food Industry

基　　金：黑龙江省百千万工程科技重大专项(2019ZX07B03)。

摘　　要：脉冲强光作为一种新型的非热杀菌技术,它利用宽光谱、瞬时、高能量的脉冲光阻止细菌细胞DNA复制、破坏蛋白酶活性及其空间结构、造成细胞内溶物泄漏、以及细胞完整性丧失等,来实现杀菌的目的。本文综述了脉冲强光的杀菌机制及影响因素,分析了脉冲强光对肉类食品中常见的病源微生物(沙门氏菌、单核细胞增生李斯特菌、大肠杆菌等)的灭活效果,还对此技术在杀菌过程中对肉类色泽、风味和感官品质的影响进行了阐述,旨为脉冲强光杀菌技术在肉类食品加工中的应用提供建议和理论支持。Pulsed light is a new type of non-thermal sterilization technology,which uses broad spectrum,instantaneous and high energy pulsed light to prevent bacterial cell DNA replication,destroy protease activity and its spatial structure,and cause the leakage or loss of the integrity of soluble matter in the cell.This paper reviews the sterilization mechanism and influencing factors of pulsed light,analyzes the inactivation effect of pulsed light on pathogenic microorganisms(Salmonella,Listeria monocytogenes,Escherichia coli,etc.)that are common in meat foods,explains the influence of meat color,flavor and sensory quality,and finally provides suggestions and theoretical support for the application of pulsed light sterilization technology in meat food processing.

关 键 词：肉类食品 脉冲强光 杀菌机制 杀菌效果 品质变化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]