非热杀菌技术特点及在肉制品加工中的应用-食品安全质量检测学报.PDFVIP

6 2 Vol. 6 No. 2 2015 2 Journal of Food Safety and Quality Feb. , 2015 费 楠, 李芳菲, 党苗苗, 夏秀芳* (, 150080) 摘 要: , , , , , 关键词: ; ; ; ; ; Characteristics and application of non-thermal sterilization technology in meat products processing * FEI Nan, LI Fang-Fei, DANG Miao-Miao, XIA Xiu-Fang (College of Food Science, Northeast Agricultural University , Harbin 150030, China) ABSTRACT: Non-thermal sterilization technology is the use of the specific method to kill food pathogenic microbes without heating, and the amount of the microbe could be reduced to the standard. It has low heat production or no heat production, and can keep food flavor, color, and nutrient the most after processing. It can effectively avoid the defects of product quality by traditional thermal sterilization technology, and it has a good application prospect. Non-thermal sterilization technology mainly includes the ultra-high pressure sterilization, microwave sterilization, high-voltage pulsed electric field sterilization, ultrasonic sterilization and irradiation. This paper summarizes these five kinds of non-thermal sterilization technology principle, influencing factors and the effect on meat quality, and the future of the non-thermal sterilization technology. KEY WORDS: non-thermal sterilization; ultra-high pressure sterilization; microwave sterilization; h