超高压在肉类食品中的研究进展

Research Progress of Ultra-high Pressure on Meat Production

高压食品加工正受到世界各国研究者的关注,因为它能使食品保持高的感官特性和营养价值,在不使用添加剂的情况下延长货架期。近十几年的广泛研究显示了高压技术在食品保存和改性方面的潜藏价值。阐述了高压对肉及肉制品造成的影响:微生物失活;油脂氧化;蛋白质变性;色泽的变化;肉的质构。

High-pressure food processing is currently the focus of major research efforts around the world as it offers the opportunity to produce foods of high sensory and nulritional quality with extended shelf-life without the use of additives. Extensive investigations in the last decade have revealed the potential benejts of high pressure processing for the preservation and modification of foods. In the present review, the effects of high pressure on muscle and meat products were reported and discussed： microbial inactivation;lipd oxidation; protein denaturation; changes in meat colour; meat texture.