摘 要：
即食肉制品在生产和消费环节极易受到微生物污染,严重影响其品质和安全。传统热杀菌技术虽然能有效灭活微生物,但会对即食肉制品的营养和感官品质产生不良影响。近年来,非热杀菌技术逐渐受到关注,该技术处理温度低,对食品的风味、色泽和营养成分影响较小,避免了传统热杀菌技术造成的食品品质劣变问题。目前,在即食肉制品中应用较为广泛的非热杀菌技术主要有超高压、辐照、紫外照射、脉冲光照射和冷等离子体。本文综述上述5种非热杀菌技术对即食肉制品的杀菌作用及对其品质的影响,以期为非热杀菌技术在即食肉制品加工中的应用提供参考。
译 名：
Advances in the Application of Non-Thermal Sterilization Technologies to Ready-to-Eat Meat Products
作 者：
WANG Wenjie;ZHAO Dianbo;LI Ke;LI Yipu;BAI Yanhong;College of Food and Bioengineering, Zhengzhou University of Light Industry;Henan Key Laboratory of Cold Chain Food Quality and Safety Control;Henan Collaborative Innovation Center of Food Production and Safety;
关键词：
ready-to-eat meat products;;non-thermal sterilization technologies;;food quality
摘 要：
Ready-to-eat meat products are susceptible to microbial contamination during both production and consumption, which has an adverse impact on food quality and safety. The application of traditional thermal sterilization technologies to inactivate microorganisms in ready-to-eat meat products can cause losses of nutritional and sensory qualities. In recent years, non-thermal sterilization technologies have been receiving increasing attention. These technologies are used to inactivate foodborne pathogens at lower processing temperatures without destroying the nutritional and sensory qualities that are usually affected during heat treatment. At present, non-thermal sterilization technologies including ultra-high pressure, irradiation, ultraviolet, pulsed light, and cold plasma are widely used for the processing of ready-to-eat meat products. Therefore, the effects of these five non-thermal sterilization technologies on microbial inactivation in ready-to-eat meat products and their quality are reviewed in this paper, in order to provide useful information for the application of nonthermal sterilization technologies in the processing of ready-to-eat meat products.
