摘要
超高压作为一种新型冷杀菌技术,不仅具有杀菌、灭酶、保留产品特色风味和色泽等特点,还可以显著改善肉制品的质构和保油保水性,可以生产适合厌食症患者食用的新型口感的低温凝胶类肉制品,这是通过对蛋白质等肌肉化学组成分的高压修饰实现的。本文对超高压技术的原理进行简单介绍,并综述了超高压对肉及肉制品各组织结构(肌肉组织、结缔组织和脂肪组织)及化学成分(水分及蛋白质)影响的研究进展,旨在为该新技术在肉及肉制品中的应用提供相应理论参考。
High hydrostatic pressure （HPP） processing, as an attractive non-thermal technology, can not only inhibit microorganism contamination and enzyme activities with no effects on flavor compounds, color and other characteristics of meat and meat products, but also can make contributions to improving the texture, water- and oil-binding characteristics of new products, such as low-temperature gel meat products for a dysphagia diet, by causing conformational changes of functional muscle proteins. This article describes the principle of HHP as well as its effect on tissues （muscle tissues, connective tissues and fat tissues） and chemical components （water and proteins） of meat and meat products. This paper will provide useful guidelines for potential applications of HPP in the meat industry.
出处
《肉类研究》
2013年第6期33-38,共6页
Meat Research
基金
"十二五"国家科技支撑计划项目(2012BAD28B03)
江苏省农业三新工程项目(SX(2011)146)
关键词
超高压
肉及肉制品
组织结构
化学成分
high hydrostatic pressure
meat and meat products： tissues
chemical composition
