真空低温加热制品的品质及安全性研究进展

Research progress on quality and safety of sous vide cooking food

中文关键词:  真空低温加热技术  动物源制品  植物源制品  微生物安全性  杂环胺  植物色素

英文关键词:sous vide cooking technology  animal product  plant product  microbial safety  heterocyclic amine  plant pigment

中文摘要:

      真空低温加热技术是指将原料或半成品食物经过真空密封包装后在较低温度(动物源制品50~70 ℃, 植物源制品80~100 ℃)下长时加热, 提高产品品质和安全性, 减少营养流失的方法。本文综述了真空低温加热技术对动物和植物源制品中的品质及安全性影响的研究进展, 总结了真空低温加热技术对动物源制品微生物安全性、物理性质、挥发性化合物以及杂环胺含量的影响, 并对真空低温加热前后植物源制品的质构特性以及热敏性化合物的结构和含量变化进行介绍。本文总结了该技术目前的应用现状及未来发展方向, 以期为真空低温加热技术在我国的广泛应用提供理论指导。

英文摘要:

      Sous vide cooking is defined as the process of raw materials or semi-cooked food under controlled conditions of relatively low temperature and long time, which food packaged in a hermetically sealed vacuum pouch or tray. Temperatures around 5070 ℃ and 80100 ℃ are used for animal and plant products, respectively. This technology can improve food physicochemical and safety properties, while reducing nutrients loss. This paper summarized the recent progress of the effect of sous vide cooking on the animal and plant food quality. The review started with a summary of the effects of sous vide cooking technology on microbial safety and physical properties, as well as changes on the content of volatile compounds and heterocyclic amine in animal food, and further discussed the changes in plant food, especially focusing on color, texture and heat-sensitive substances. This paper summarized the current application status and future trends, in order to provide theoretical guidance for the industrial application of sous vide cooking technology in China.