植物精油结合非热杀菌技术在肉品中应用的研究进展  

Progress in the Application of Plant Essential Oil Combined with Non-Thermal Sterilization Techniques in the Preservation of Meat Products

作　　者：石冬雪 韩格 刘骞[1] 陈倩[1] 孔保华[1] SHI Dongxue;HAN Ge;LIU Qian;CHEN Qian;KONG Baohua(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：《肉类研究》2023年第1期46-52,共7页Meat Research

基　　金：黑龙江省“百千万”工程重大科技专项(2020ZX07B72,2021ZX12B05)。

摘　　要：植物精油是从植物中提取的天然成分,可以有效抑制微生物生长,但过高的用量会损害食品的感官质量。新兴非热杀菌技术的应用可以抑制微生物生长,但高强度的物理技术可能会影响产品品质。研究发现,将植物精油和非热技术结合,可以减少精油用量、降低非热技术加工功率、缩短处理时间。本文就植物精油与冷等离子体、高压和辐照3种非热技术相结合应用于肉制品中的方法进行探讨,并对其细菌生长的抑制效果和机制进行阐述,为进一步研究植物精油与非热杀菌技术在肉类产品中的协同作用及推广提供一定的理论依据。Essential oils, natural ingredients extracted from plants, can effectively inhibit the growth of microorganisms, but their excessive use may damage the sensory quality of food. The application of new non-thermal sterilization technologies can inhibit the growth of microorganisms, but high-intensity physical technologies may affect the quality of products. It has been proved that the combination of plant essential oils and non-thermal technologies can reduce the use of essential oils,reduce the power of non-thermal technologies and shorten the processing time. In this paper, the application of plant essential oils combined with cold plasma, high pressure processing or irradiation in the preservation of meat products is discussed.The inhibition effect and mechanism on bacterial growth are outlined. Hopefully, this review will provide a theoretical basis for the combined application of plant essential oils and non-thermal technologies in the preservation of meat products.

关 键 词：植物精油 微生物 非热技术 协同作用 肉品保鲜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]