摘要
高密度二氧化碳作为一种新兴的非热杀菌技术,在杀灭食品中微生物的同时还能很好地保持食品的营养成分、色泽与新鲜度,具有广泛的应用前景。目前对于高密度二氧化碳技术的研究多见于探讨杀菌效果与对食品品质的影响方面,有关高密度二氧化碳的杀菌机制还没有统一的说法。本文将已有的杀菌机制研究从机械破裂、萃取、酸化、酶钝化四个方面分别进行阐述。同时,对高密度二氧化碳技术在肉品工业中杀灭微生物的效果及对肉品理化品质的影响进行综述。最后,总结了高密度二氧化碳技术在肉品工业中的应用现状及前景,为高密度二氧化碳技术的深入研究与推广提供参考。
Dense phase carbon dioxide （DPCD）, as a new kind of non-thermal sterilization technology, caninactivate the foodborne pathogenic microorganisms while still well maintain the nutritional content, color andfreshness of food, therefore, it has been gotten widespread attention.Currently, the research of dense phase carbondioxide is focusing on exploring the effects of sterilization and impacts on food quality. But the mechanisms ofdense phase carbon dioxide sterilization haven＇ t come to an agreement.This article expounded the study ofsterilization mechanisms which include physical breakdown, extraction, acidification and inactivation of enzyme.Meanwhile,this article summarized the application of dense phase carbon dioxide in meat industry,for instance,the effects on inactivating bacteria and meat quality.The insufficiency and development of application of densephase carbon dioxide in meat industry were discussed to provide some references for further study and promotedapplication of dense phase carbon dioxide technology.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第13期387-391,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31171774)
关键词
高密度二氧化碳
杀菌机制
肉品
, dense phase carbon dioxide
sterilization mechanism
meat
