检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:牛力源 张艺林 刘静飞 吴梓浩 张志坚 NIU Liyuan;ZHANG Yilin;LIU Jingfei;WU Zihao;ZHANG Zhijian(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)
机构地区:[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450001
出 处:《食品工业科技》2022年第21期471-479,共9页Science and Technology of Food Industry
基 金:国家自然科学基金(32001801)。
摘 要:肉及肉制品营养价值高,是人类优质蛋白质的重要来源。但是肉品在加工和流通等过程中容易受到各种来源的污染,导致肉质腐败,甚至诱发食源性疾病。高压二氧化碳(High pressure carbon dioxide, HPCD)是一种新型非热加工技术,可在相对温和的压力和温度条件下达到显著的杀菌效果。本文总结了HPCD的杀菌机制,综述了近年来国内外HPCD技术在肉品杀菌保鲜中的应用研究进展,并阐述了单一HPCD技术及其与其它方法联合处理对肉品中微生物的杀灭效果、肉品理化品质、质构特性和微生物稳定性的影响,针对当前存在的问题,对HPCD技术的发展前景进行了展望。Meat and meat products are of high nutritional values and are the main source of high-quality proteins for human beings. However, meat and meat products are susceptible to contaminate with various microorganisms during processing and storage, leading to meat spoilage and even foodborne diseases. High pressure carbon dioxide(HPCD) is a novel nonthermal processing technology. It can achieve significant antimicrobial effect under relatively mild pressure and temperature conditions. This paper summarized the inactivation mechanism of HPCD, and reviewed the application of HPCD in meat pasteurization and preservation in the past years. The effects of HPCD separately and its combination with other methods on antimicrobial activity, physiochemical characteristics, texture properties, and microbial stability of meat and meat products were also described in detail. In view of the existing problems, this paper also looked into the development prospect of HPCD technology.
分 类 号:TS201.1[轻工技术与工程—食品科学]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:18.117.172.41