非热杀菌技术在肉类产品保鲜中的应用研究进展  

Research Progress on the Application of Non-thermal Sterilization Technology in the Preservation of Meat Products

作　　者：李月明[1] LI Yueming(Institute of Staple Food Processing Technology,Institute of Food Science and Technology CAAS,Harbin 151900,China)

机构地区：[1]中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江哈尔滨151900

出　　处：《现代食品》2022年第20期29-31,共3页Modern Food

基　　金：中央引导地方科技发展专项项目(ZY19C03)。

摘　　要：肉类产品富含营养物质,在生产、运输、包装、贮藏过程中容易因微生物作用而发生腐败变质,危害人类健康。因此,采用适当的杀菌技术在肉类产品保鲜中至关重要。本文介绍了高压处理、超声波处理、脉冲电场处理、低温等离子体处理、真空收缩包装和辐照杀菌等技术在肉类产品保鲜中的应用,以期为肉类产品保鲜技术研究提供参考。Meat products are rich in nutrients and are susceptible to spoilage due to microbial action during production,transport,packaging and storage,endangering human health.Therefore,the use of appropriate sterilization techniques applied in the preservation of meat products is crucial.This paper describes the application of high pressure treatment,ultrasonic treatment,pulsed electric field treatment,low temperature plasma treatment,vacuum shrink packaging,irradiation sterilization and other technologies in meat product preservation,in order to provide a reference for meat product preservation technology research.

关 键 词：肉类产品 非热杀菌技术 保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]