辐照对肉品品质影响及控制研究进展.pdfVIP

2016, VoJ.3 7, No.21 271 ※专题论述 自由副事 辐照对肉品品质影响及控制研究进展 李成梁1 ，靳国锋忡，马素敏1 ，何立超2，马美湖l (1.华中农业大学食品科学技术学院，湖北武汉 43ω70; 2.武汉设计工程学院食品与生物科技学院，湖北武汉 43但05) 摘 要z 辐照是一种非常高效的冷杀菌技术，在食品保鲜领域具有很好的应用前景，特别是像肉品等易腐败食品。 但是到目前为止辐照杀菌技术在肉制品实际生产中的应用还很少，其主要原因是辐照对肉制品品质会造成一定程度 的破坏，如颜色、风味、质构的劣变，这些直接影响到消费者对辐照肉制品的可接受度。本文系统综述了辐照处理 对肉晶色泽、风味、质构以及营养成分的影响及国内外相关研究进展，并对其控制的可行性进行了探讨，以期为辐 照技术在肉制品保鲜领域的研究及实际应用提供理论指导。 关键词:辐照:肉制品:色泽:风味:营养成分:质构:控制措施 Progress in Understanding and Controlling 也.e Detrimenta1 E旺ects of Irradiatioo Treatment 00 Meat Qua1ity 2 LI Chengliang , JIN Guofeng* , MA Sumin, HE Licha0 , MA Meihu (1. College ofFood Science and Technology, Huazhong Agricultural University , W曲阻挡∞70， China; 2. College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205 , China) Abstract: Irradiation is a very effective meth创to control pathogenic miαOOrganisms in tì∞d products , esp配ially raw meat, which is easily spoiled. However, the detrimental effi饵ts of irradiation on flavor, color and texture 缸e 由e major roadbl∞ks for extending the shelf life and reducing pa由ogen loads of fresh meat , which can generate a negative impact on consumer acceptability. In this review , we provide a systematic overview of the recent understanding of the e仔ect of irradiation on meat color, flavor, nutritional value and texture as well as coηesponding quality control strategies aiming to provide a theoretic gt且由nce for the application of 田adiation in meat preservation. Key words: irr硝iation; meat pr，叫uct; color; 但avor; nutritional value; texture; control strategies DOI:1O.75061spkxl∞2-6630-201621046 中图分类号: TS25 1.55 文献标志码:A