摘要
超高压(High Pressure Processing,HPP)指超过100 Mpa的压力,在超高压环境下生命活动受到极大的抑制.冷杀菌中的超高压杀菌被认为是目前国际上食品领域的高新技术,可以最大限度地保持食品的营养成分.超高压技术用于肉制品杀菌已为广大消费者所接受,也已被应用于商业化生产.在简述HPP基本原理的基础上,综合国内外的研究成果,重点介绍了HPP技术对肉及肉制品中蛋白质、脂肪、微生物等方面的作用和影响,为研究人员提供了参考,并展望了HPP技术在肉制品加工领域的应用前景.
Superhigh pressure is the pressure over 100 Mpa （1 Mpa or 10 atmospheric pressure）, under which life activities are greatly inhibited. Sterilization with superhigh pressure among cold sterilization is a hig-tech in food industry at present. It can remain maximum nutrition of food, which has been widely accepted by customers and applied into commercial production. On the basis of basic principle of superhigh pressure and some researches results home and abroad, the application of superhigh pressure to the functions and effects on protein, fat and microbes in meat and meat products were mainly introduced to provide references for related researches. The application prospects of superhigh pressure in this filed were also forecasted.
出处
《农业科学研究》
2009年第2期61-64,共4页
Journal of Agricultural Sciences
关键词
超高压
肉制品
应用
superhigh pressure
meat products
application
