超高压杀菌对酱卤肉制品影响研究进展.docVIP

超高压杀菌对酱卤肉制品影响研究进展 　　摘 要：近年来，随着生活水平的不断提高，人们对健康、营养的饮食需求日益增长。酱卤肉制品属于低温肉制品，是我国的传统特色肉制品，因其保留了原材料的营养及风味而深受消费者喜爱，具有广阔的市场前景，但是较低的加工温度使酱卤肉制品杀菌不彻底，在后续的加工过程中可能受到二次污染，使得酱卤肉制品的货架期普遍较短，其发展也受到制约。本文介绍了酱卤肉制品的超高压杀菌技术及贮藏过程中的品质变化情况，对影响酱卤肉制品品质指标（感官品质、微生物生长、蛋白质结构、脂肪氧化、pH值变化、总挥发性盐基氮（total volatile base nitrogen，TVB-N）含量）的关键因素进行探讨，并详尽阐述了国内外在该领域的研究方向和最新研究进展。 　　关键词：超高压杀菌；酱卤肉制品；生化指标；品质特性 　　Progress in Research on the Effect of Ultrahigh Pressure Sterilization on Soy Sauce and Pot-Roast Meat Products 　　LIU Yangming， LU Shiling， WANG Qingling， LI Baokun， DONG Juan* 　　（College of Food， Shihezi University， Shihezi 832000， China） 　　Abstract： In recent years， with the rapid development of people’s living standards， there is growing consumer demand for a healthy and nutritious diet. Soy sauce and pot-roast meat products， low-temperature meat products， are traditional Chinese meat products that are popular among consumers and have a promising market for they retain the original nutrients and flavor of raw materials. Because soy sauce and pot-roast meat products are not completely sterilized， potentially leading to secondary contamination during subsequent processing steps， the shelf life of soy sauce and pot-roast meat products is often short， restricting the development of this industry. This article presents a review of the application of ultrahigh pressure for the sterilization of soy sauce and pot-roast meat products and its effect on the quality changes of soy sauce and pot-roast meat products during storage. Moreover， the crucial factors affecting quality attributes such as sensory quality， microbial growth， protein structure， lipid oxidation， pH and total volatile base nitrogen （TVB-N） are discussed， and the future research directions and the latest progress in this field are elaborated. 　　Key words： ultra high pressure sterilization； soy sauce and pot-roast meat products； biochemical indicators； quality characteristics 　　DOI：10.7506/rlyj1001-8123-201708011 　　中?D分类号：TS251.6 文献标志码：A 文