非热杀菌技术在低温鸡肉制品致病菌控制中的应用研究进展

Advances in Application of Non-thermal Sterilization Technologies to Control Pathogens in Low Temperature Chicken Products

由于低温鸡肉制品具有较好的感官品质,能够保留鸡肉原有的营养,成为我国肉制品发展的一个趋势。低温鸡肉制品水分含量和pH值较高,在加工和贮藏过程中极易受到食源性致病菌的污染,影响产品的质量安全,甚至引发食源性疾病,因此采用合适的杀菌技术来解决致病菌的污染是低温鸡肉制品贮藏保鲜需要解决的关键问题。由于热杀菌技术不适合用于低温鸡肉制品的灭菌,非热杀菌技术的应用就显得尤其重要。目前,应用在低温鸡肉制品加工中的非热杀菌技术主要包括超高压、辐照、超声、低温等离子体、脉冲紫外线、脉冲电场和脉冲微波。本文主要综述以上7种非热杀菌技术的杀菌机制以及在不同低温鸡肉制品加工应用时对致病菌的控制效果,为未来非热杀菌技术在低温肉制品加工中的应用提供参考。

Having good sensory quality and retaining the original nutrition of chicken meat,low temperature chicken products have become a trend in the processing of meat products in China.Low temperature chicken products are easily contaminated with some foodborne pathogens during their processing and storage due to their high water contents and pH values,affecting food quality and safety and even leading to foodborne diseases.Therefore,it is crucial to use an appropriate sterilization technology to control the contamination of foodborne pathogens in order to prolong the storage life of low temperature chicken products.As thermal sterilization technology is unsuitable for low-temperature chicken products,the application of non-thermal sterilization technology is particularly important.Nowadays,there are some non-thermal sterilization technologies commonly used in the processing of low temperature chicken products,including ultra-high pressure,irradiation,ultrasound,low-temperature plasma,pulse ultraviolet,pulse electric field,and pulse microwave.In this paper,the mechanism of these seven sterilization technologies and their effect in controlling pathogenic bacteria in different low-temperature chicken products during processing are summarized,which will provide reference for the future application of non-thermal sterilization technology in low-temperature meat products.