肉制品高温杀菌替代技术研究进展  

Research Progress on Non-High-Temperature Sterilization Technologies for Meat Products

作　　者：魏婧 李晴 马占强 王振宇[2] WEI Jing;LI Qing;MA Zhanqiang;WANG Zhenyu(Weifang Institute of Food Science and Technology,Weifang 261100,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]潍坊食品科学与加工技术研究院,山东潍坊261100 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《肉类研究》2023年第9期60-69,共10页Meat Research

基　　金：潍坊食品科学与加工技术研究院财政基金科研专项(WFIFST-2022-02)。

摘　　要：肉及肉制品含有丰富的蛋白质、维生素、矿物质等多种营养成分,易使得微生物快速增殖导致缩短肉品货架期。传统热杀菌技术虽能杀灭食物中的细菌和致病菌,但存在食物营养成分被破坏等负面影响。新型杀菌技术的应用越来越受关注,本文综述辐照、超高压、微波、冷等离子体、超声波杀菌等其他技术的机制及在肉制品中应用效果,为肉制品高温杀菌替代技术提供参考。Meat and meat products are rich in various nutrients such as proteins,vitamins,and minerals,which can easily lead to rapid microbial growth and production and consequently shorten the shelf life of meat products.Although able to kill harmful or pathogenic bacteria in food,traditional thermal sterilization technology can produce negative effects such as the destruction of food nutrients.The application of new sterilization technologies has attracted more and more attention.This paper reviews the mechanisms and application of non-thermal sterilization technologies such as irradiation,ultrahigh pressure,microwave,cold plasma,and ultrasonic sterilization to meat products.Hopefully,this review will provide a reference for the development of alternative technologies for high-temperature sterilization of meat products.

关 键 词：高温杀菌替代技术 肉制品 杀菌机制及应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]