超高压杀菌对液态鸡蛋微生物和理化特性影响研究进展

Research Progress on Effects of Ultra High Pressure Sterilization on Microorganism and Physicochemical Properties of Liquid Whole Eggs

液态鸡蛋便于生产加工,但易受微生物侵染,导致腐败变质,常用的热杀菌技术会对品质产生负面影响。而超高压杀菌属于非热加工技术,其对液态鸡蛋的色香味和营养成分几乎没有影响。本文综述了超高压技术对液态鸡蛋中微生物的杀灭效果和对液态鸡蛋理化特性影响的研究现状,分析了目前存在的问题,对下一步研究提出了建议,以期为液态鸡蛋超高压杀菌研究提供思路和理论依据。

Liquid whole eggs are convenient to produce and process but are susceptible to microorganism invasion which eventually lead to spoilage of product.Common thermal processing technology have negative impact on physical and chemical qualities of liquid whole eggs.While ultra-high pressure pasteurization belongs to non-thermal processing technology and almost have no influence on color,flavor and nutrition of liquid whole eggs.This study summarized the current situation of ultra-high pressure technology on pasteurization of microorganisms in liquid whole eggs and the impact on the physical and chemical properties of liquid whole eggs,analyzed the current problems and proposed suggestions for further study,in order to provide ideas and theoretical basis for ultra high pressure sterilization of liquid whole eggs.