超声波对动物食品的应用,以提高微生物安全性和加工效率
Prabhathma Yasasvi Rathnayake1, Rina Yu1, So Eun Yeo1
1Division of Animal and Dairy Sciences, Chungnam National University, Daejeon 34134, Korea.
Food science of animal resources
|January 22, 2025
概括
超声波技术提供了一种非热方法,可以提高动物性食品 (如肉类,乳制品和蛋) 的微生物安全性. 这种方法保留了营养和感官质量,与传统的热方法不同.
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
- 声学 声学 在声学方面
背景情况:
- 动物性食品是全球需求不断增加的关键营养来源.
- 确保微生物安全至关重要,因为传统方法可能会损害食品质量.
- 热处理可以降低动物产品的营养和感官属性.
研究的目的:
- 审查超声波的应用,以提高动物性食品中的微生物安全性.
- 讨论微生物失活的超声波机制.
- 探索食品加工操作中的超声波应用.
主要方法:
- 文献综述侧重于超声波在食品保存中的应用.
- 对超声波生成原理和微生物无活化技术的分析.
- 检查超声波在解,提取和乳化过程中的使用情况.
主要成果:
- 超声波是一种非热方法,可以有效地使食物中的微生物失活.
- 不同的超声波频率和强度可以应用于特定的食品加工需求.
- 超声波可以保持动物性食品的营养和感官质量.
结论:
- 超声波技术为热加工提供了一个有希望的替代方案,以确保动物食品中的微生物安全.
- 对优化超声波参数的进一步研究可以增强其在食品工业中的应用.
- 本次审查强调了超声波在确保食品安全的同时保持食品质量的潜力.
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