肉品加工栅栏技术控制与冷链管理

Application of Hurdle Technology for Quality Control and Cold Chain Management in Meat Processing Industry

食品的卫生安全性及质量特性取决于加工和贮运中的栅栏因子,大多数肉制品均属于pH>5.2,aw>0.95的易变质甚至腐败的食品,需要在加工和贮运中予以冷链栅栏控制,否则极大增强aw、氧化还原值(Eh)、竞争性菌群(c.f)和防腐剂(Press.)等栅栏因子的作用强度不可避免,这对于产品总体质量的保持是极为不利的,以冷链控制为主要栅栏的产品综合质量更佳,产品更安全。但在现阶段对其重要性的认识严重不足,导致产品保质问题也成为困扰企业效益的关键,也是食品安全的重要隐患。本文主要综述栅栏效应的基本原理以及栅栏技术和冷链控制在肉类食品加工业中的应用,以期推进栅栏技术和冷链控制技术在我国肉类加工业中的应用。

The hygiene,safety and quality of foods depend on the hurdles in their processing and storage.Most meat products have a pH greater than 5.2.Since food products with a water activity（aw） larger than 0.95 are apt to deteriorate or spoil,it is necessary to apply hurdle technology for cold chain management in food processing and storage,otherwise the hurdles such as aw,oxidation–reduction potential（Eh）,competitive flora（c.f.） and preservatives may be inevitable,which are very unfavorable for the overall quality of food products.By contrast,safer products with better overall quality can be produced by using cold chain management as the main hurdle.Currently,there is extremely inadequate awareness about the important of this hurdle,causing the problem of guaranteeing food quality to be the key to an enterprise’s economic benefits and also to be an important potential food safety hazard.This paper focuses on a review of the fundamental principle of hurdle technology and its application for cold chain management in the meat processing industry,which will be helpful to enhance peoples’ awareness about the vital role of hurdle technology and particularly cold chain management in improving the quality and safety of meat products and promote their application in the meat processing industry.