综述与专题评论

冷等离子体技术对肉品品质的影响研究进展

  • 豆红艳 ,
  • 贺稚非 ,
  • 韩薇 ,
  • 谢兆华 ,
  • 郭荧辉 ,
  • 李洪军
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(李洪军教授为通信作者,E-mail:983362225@qq.com)

收稿日期: 2022-12-03

  修回日期: 2023-01-16

  网络出版日期: 2024-04-09

基金资助

重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0080);川渝地区家兔产业协同创新与关键技术集成示范项目(2022YFQ0033);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

Research progress of the influence of cold plasma technology on meat quality

  • DOU Hongyan ,
  • HE Zhifei ,
  • HAN Wei ,
  • XIE Zhaohua ,
  • GUO Yinghui ,
  • LI Hongjun
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  • 1(College of Food Science, Southwest University, Chongqing 400715,China)
    2(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715,China)

Received date: 2022-12-03

  Revised date: 2023-01-16

  Online published: 2024-04-09

摘要

肉类及其产品在运输、贮藏等过程中常常受到微生物的污染而导致食用价值的降低和食源性疾病的发生。冷等离子体(cold plasma,CP)技术作为一种新型非热杀菌技术在肉品中得到广泛应用,主要通过产生的活性氮和活性氧对肉品进行杀菌进而达到杀菌保藏的目的,但其产生的各种活性粒子会对肉品的品质造成不同程度的影响。该文综述了CP技术的基本原理,从肉品脂质氧化、色泽、嫩度、风味、pH值5个方面详细阐述了CP技术对肉品品质的影响,同时探讨了其在肉品杀菌保藏中的应用,以期为CP技术在肉和肉制品中的应用和推广提供理论参考。

本文引用格式

豆红艳 , 贺稚非 , 韩薇 , 谢兆华 , 郭荧辉 , 李洪军 . 冷等离子体技术对肉品品质的影响研究进展[J]. 食品与发酵工业, 2024 , 50(5) : 341 -348 . DOI: 10.13995/j.cnki.11-1802/ts.034487

Abstract

Meat and its products are often contaminated by microorganisms during transportation and storage, which may lead to a decrease in food value and the occurrence of foodborne diseases.Cold plasma technology as a new non-thermal sterilization technology has been widely used in meat products.Meat sterilization is achieved mainly through the production of reactive nitrogen and reactive oxygen species, but the production of various active particles will cause different degrees of impact on the quality of meat.This paper introduces the basic principle of cold plasma and the influence of cold plasma technology on meat quality is elaborated from five aspects of lipid oxidation, color, tenderness, flavor, and pH value of meat.Meanwhile, its application in sterilization and preservation of meat is also discussed, to provide a theoretical reference for the application and promotion of cold plasma technology in meat and meat products.

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