最近在超声波方法的发展,为动物来源的食品的保存
Akshay Rajendrabhai Bariya1, Nikheel Bhojraj Rathod2, Ajay Sureshbhai Patel1
1Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India.
超声波技术提供了一种非热方法来保存易腐烂的牲畜食品,延长保质期,同时保持营养和感官质量. 建议对营养物质的生物可用性和微生物无活化进行进一步的研究.
科学领域:
- 食品科学 食品科学 食品科学
- 农业工程 农业工程
- 生物技术是生物技术.
背景情况:
- 对微加工食品的需求不断增长,需要先进的保存技术.
- 动物来源的食品 (肉类,牛奶,蛋,海鲜) 富含营养,但容易腐烂.
- 超声波是一种非热技术,具有抗微生物和酶失活性质.
研究的目的:
- 审查超声波技术的生产,分类和应用在牲畜来源的食品中.
- 评估超声波在食品保存中的商业应用,好处和缺点.
- 突出超声波在提高食品质量和安全方面的潜力.
主要方法:
- 关于食品科学中的超声波技术的科学文献综述.
- 对超声波对微生物无活化,酶活性和质量转移的影响的分析.
- 检查超声波应用的商业可行性和局限性.
主要成果:
- 超声波可以有效地保存来自牲畜的食物,延长保质期.
- 该技术保持食品的营养,功能和感官属性.
- 超声波显示了抗菌性质,并增强了质量转移.
结论:
- 超声波是一种可行的非热技术,用于保存来自牲畜的食品.
- 建议对营养物质的生物可用性和使用超声波提取进行进一步研究.
- 障碍技术可以解决微生物失活的局限性.
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