超高压灭菌技术在保障食品品质及安全性的 应用现状与展望

Application and prospect of ultra-high pressure sterilization technology on food quality and safety

中文关键词:  超高压  食品灭菌  品质  安全性

英文关键词:ultra-high pressure  food sterilization  quality  safety

中文摘要:

      超高压灭菌技术能有效对食品进行杀菌和灭酶, 是食品加工业中的一种新型的非热力加工技术。本文综述了超高压灭菌原理、主要特点以及超高压处理对食品感官品质、酶活性、微生物、营养成分的影响, 并分析了超高压处理产品的安全性及其在食品加工业中的应用前景。

英文摘要:

      Ultra-high pressure sterilization technology is a new method as non-thermal processing in food to effectively sterilize and inactivate enzymes. In this review, the fundamental principle and the main features of ultra-high pressure technology have been introduced, and the effects of ultra-high pressure processing on factors which will affect food quality such as enzymatic activity, texture, flavor, nutrient compounds, antioxidant activity and major microorganisms have been discussed. Furthermore, the application prospect and safety of ultra-high pressure technology in food processing have also been analyzed.