四种非热杀菌技术在肉类中的应用

Application of four non-thermal sterilization technology on meat products

超高压杀菌、辐照杀菌、微波杀菌、紫外线杀菌是四种在肉类中的研究及应用较为广泛的非热杀菌技术,具有处理条件相对温和、对食品固有营养品质、质构、风味、色泽破坏小等优势。相比较而言,超高压杀菌成本较高,辐照杀菌易产生辐照味,微波杀菌尚难以建立一套可靠的程序和依据来评估杀菌的效果和安全性,紫外杀菌主要用于肉类生产的环境和水体杀菌。文章对以上四种非热杀菌技术的杀菌原理、杀菌效果、对肉类品质的影响及安全性问题的研究进展进行了综述,并提出了今后的研究方向。

Ultrahigh pressure sterilization, irradiation sterilization, microwave sterilization, and ultraviolet sterilization were researched and applied widely on meat products as four non-thermal sterilization technologies, for they had relative mild processing condition and less damages in original nutrition, structure, flavor, freshness of the food. In contrast, ultrahigh pressure sterilization had higher cost, irradiation sterilization was easy to produce irradiation odor,a trustworthy procedure for examination of effect and safety on microwave sterilization had not been established, ultraviolet sterilization mainly was used in sterilization of environment and water during meat processing.The mechanism, effect, impact on meat products, safety of four non-thermal sterilization technologies above were reviewed in this article and future research directions were presented.