低温肉制品加工中的微生物控制:非热杀菌和天然抗菌剂
Xiaoyang Zhang1, Feng Na1, Min Zhang1
1College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300380, China.
Foods (Basel, Switzerland)
|January 25, 2025
概括
新兴的非热杀菌和生物杀菌技术提高了低温肉类的安全性和质量. 这些方法可以对抗微生物的破坏,延长保质期,满足消费者对天然健康食品的需求.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 由于微生物污染的风险,食品安全,特别是肉制品,是一个主要问题.
- 低温肉类加工需要有效的保存方法来防止腐烂.
- 像热处理这样的传统方法有局限性,推动了新技术的采用.
研究的目的:
- 审查生物制剂和非热绝育在低温肉类加工中的应用.
- 突出控制参数及其在这些过程中的微生物影响.
- 为食品保存研究人员提供理论参考.
主要方法:
- 关于非热杀菌技术的科学文献的综述.
- 关于生物制剂在食品保存中的科学文献的审查.
- 在低温肉类加工中对微生物控制参数的分析.
主要成果:
- 非热杀菌和生物制剂有效控制肉制品中的微生物污染.
- 这些技术保持食品质量,提高安全性,延长保质期.
- 与传统方法相比,它们提供了更高的能源效率和更好的生产.
结论:
- 非热杀菌和生物制剂对于确保低温肉制品的安全性和质量至关重要.
- 这些先进的方法支持对天然,健康食品的需求和可持续的食品工业发展.
- 对控制参数的进一步研究对于优化其应用至关重要.
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