超高压对肉制品的杀菌效果及杀菌机制的研究进展

摘要

超高压杀菌是一种新型的非热杀菌技术，通过总结国内外采用超高压技术延长肉制品货架期的研究，分析超高压技术对生鲜肉制品、腌制肉制品、熏制肉制品、卤制肉制品以及烧烤类肉制品的杀菌效果，证明了超高压技术能不同程度地提高这5种肉制品贮藏期的安全性和感官特性。通过总结超高压处理对微生物细胞形态结构的改变，以及对不同微生物酶活性的影响，探究超高压的杀菌机制，为超高压技术在肉制品工业中的进一步应用提供理论依据，也为下一步研究明确了方向。%Ultra-high pressure processing (UHPP) has already been established as an alternative to thermal processing for the inactivation of foodborne microorganisms in different meat products for the extension of shelf-life such as fresh, cured, stewed, smoked and grilled meat products. However, the effects of UHPP on the inhibition of growth of various bacteria in these products vary. In this article, we review mechanisms of microbial inactivation during UHPP, which involve morphological properties of foodborne microorganisms in meat products, and the conformational changes of microbial enzymes that lead to their inactivation. These mechanisms may be regarded as a useful theory to promote the further application of UHPP in meat industries.