脉冲光技术对肉制品保鲜的研究进展

Research progress of pulselight technology on preservation of meat products

脉冲光杀菌是一种新型的非热杀菌技术,对透明液体、固体、气体中的微生物均具有较好的杀菌作用。随着脉冲光技术的不断完善和设备的不断优化,以及在食品保鲜领域内的广泛研究,该技术已逐渐应用到肉制品杀菌保鲜领域中。介绍肉制品的脉冲光杀菌技术及贮藏过程中的品质变化情况,对影响肉制品品质指标(感官品质、脂肪氧化、pH值变化)的关键因素进行探讨,并阐述国内外在该领域的研究发展方向和最新研究进展。

Pulsed light technology is a new type of non-thermal sterilization technology,which has a good sterilization effect on microorganisms in transparent liquids,solids and gases.With the continuous improvement of pulsed light technology and the continuous optimization of equipment,as well as extensive research in the field of food preservation,this technology has been gradually applied to the field of meat sterilization and preservation.The pulsed light sterilization technology of meat products and the quality changes during storage was introduced,the key factors that affect the quality indicators of meat products(sensory quality,fat oxidation,pH change)were discussed,and the research and development direction and latest research progress in the field at home and abroad were elaborated.