非热杀菌技术特点及在肉制品加工中的应用

Characteristics and application of non-thermal sterilization technology in meat products processing

中文关键词:  非热杀菌  超高压杀菌  微波杀菌  高压脉冲电场杀菌  超声波杀菌  辐照杀菌

英文关键词:non-thermal sterilization  ultra-high pressure sterilization  microwave sterilization  high-voltage pulsed electric field sterilization  ultrasonic sterilization  irradiation

中文摘要:

      非热杀菌技术是指利用非加热的方法杀灭食品中特定的致病微生物, 使微生物的总量符合标准的杀菌技术。该技术具有产热低或不产热, 能最大程度地保持食品的香味、色泽和营养成分的特点, 有效地避免了传统热杀菌技术影响产品品质的缺点, 因而具有良好的应用前景。目前应用较为广泛的非热杀菌技术主要包括超高压杀菌、微波杀菌、高压脉冲电场杀菌、超声波杀菌以及辐照杀菌五种。本文根据近年来的研究成果综述了上述五种非热杀菌技术的原理、影响因素以及对肉品质的影响, 并对非热杀菌技术的未来进行了简要展望。

英文摘要:

      Non-thermal sterilization technology is the use of the specific method to kill food pathogenic microbes without heating, and the amount of the microbe could be reduced to the standard. It has low heat pro-duction or no heat production, and can keep food flavor, color, and nutrient the most after processing. It can effectively avoid the defects of product quality by traditional thermal sterilization technology, and it has a good application prospect. Non-thermal sterilization technology mainly includes the ultra-high pressure sterilization, microwave sterilization, high-voltage pulsed electric field sterilization, ultrasonic sterilization and irradiation. This paper summarizes these five kinds of non-thermal sterilization technology principle, influencing factors and the effect on meat quality, and the future of the non-thermal sterilization technology.