肉类非热净化技术的原理与应用

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2023-11-14 DOI:10.5851/kosfa.2023.e72
Lee Yewon, Yoon Yohan
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引用次数: 0

摘要

肉类含有高价值的蛋白质化合物,可能会因氧化和微生物污染而降解。此外,各种致病性和腐败微生物可以在肉中生长。此外,超过传染剂量的病原微生物污染已引起食源性疾病暴发。为了减少微生物的数量,传统的肉类保鲜方法,如热处理和化学消毒剂,但可能对肉类品质的保持或消费者的接受程度有局限性。因此,非热技术(如高压加工、脉冲电场、非热等离子体、脉冲光、超临界二氧化碳技术、臭氧、辐照、紫外线和超声波)已经出现,以提高肉类的保质期和安全性。非热技术因其在保持低温、肉类营养和加工时间短等方面的优势而变得越来越重要。特别是脉冲光和脉冲电场处理对高脂肪和高蛋白质肉制品的感官和生理变化很小,适合应用。许多研究结果表明,这些非热技术可以保持肉类的新鲜,并保持肉制品中的热敏性成分。
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Principles and Applications of Non-thermal Technologies for Meat Decontamination
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
期刊最新文献
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