基于电磁波的技术,用于即食食品的保存:应用,挑战和前景的回顾
Yuxin Zhang1, Zhiming Ma1, Jiaxin Chen1
1School of Food Science and Engineering, Ningxia University, Yinchuan, China.
Critical reviews in food science and nutrition
|September 14, 2024
概括
电磁波巴氏杀菌为即食食品提供了先进的食品安全,比传统方法更好地保存营养和风味. 这些创新技术有效地抑制了微生物生长和脂质氧化.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品工程 食品工程
背景情况:
- 随时准备食用的 (RTE) 食品市场正在扩大,受到方便和营养价值的推动.
- 在RTE食品中的微生物污染存在重大食品安全风险.
- 传统的高温杀菌可以降低食品质量,影响营养和感官特性.
研究的目的:
- 对RTE食品的基于电磁波的巴氏杀菌技术进行审查.
- 为了比较微生物控制和质量保护的热和非热电磁方法.
- 评估这些先进的巴氏杀菌技术的优点,缺点和应用.
主要方法:
- 热电磁波技术的审查:微波,无线电频率和红外.
- 对非热电磁波技术的审查:紫外线,辐射,脉冲光和光动力学失活.
- 对抗菌机制,益处,缺点和RTE食品加工当前用途的分析.
主要成果:
- 电磁波巴氏杀菌有效地抑制了RTE食品中的微生物扩散.
- 与传统绝育相比,这些方法显示出更好的脂质氧化控制.
- 先进的巴氏杀菌技术显著保留了RTE食品的营养含量和风味特征.
结论:
- 电磁波巴氏杀菌为RTE食品提供了一种可行的替代传统杀菌方法.
- 这些技术可以提高食品安全性,同时保持卓越的营养和感官质量.
- 进一步的研究和工艺优化可以促进对RTE食品的这些巴氏杀菌方法的工业采用.
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