文献类型：期刊文献

中文题名：高密度CO_2在肉制品和水产品加工中的应用

英文题名：Application of Dense-phase Carbon Dioxide in the Processing of Meat and Aquatic Products

作者：陈亚励[1];屈小娟[1];郭明慧[1];刘书成[1];吉宏武[1];郝记明[1]

机构：[1]广东省水产品加工与安全重点实验室、广东普通高等学校水产品深加工重点实验室、广东海洋大学食品科技学院,广东湛江524088

年份：2014

卷号：30

期号：9

起止页码：304

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、北大核心2011、EI(收录号：20144500153632)、Scopus(收录号：2-s2.0-84908307796)、北大核心

基金：国家自然科学基金资助项目(31371801);广东省教育厅创新课题(2012KJCX0062);现代农业产业技术体系专项基金(CARS-47);广东省水产蛋白改性技术研究团队专项经费(2011A020102005)

语种：中文

中文关键词：高密度CO2;杀菌;肌肉品质;蛋白质

外文关键词：dense-phase carbon dioxide; sterilization; muscle quality; protein

中文摘要：高密度CO2是一种新型的非热食品加工技术,具有加工条件温和、对热敏物质破坏小、能有效保持食品营养、风味和新鲜度等许多优点。近年来,高密度CO2在食品加工领域的应用研究越来越多,但目前研究主要集中在液体食品的杀菌效果和动力学、钝酶效果和动力学、及其对品质的影响方面;由于固体食品体系复杂,CO2不易渗透,使得高密度CO2处理固体食品的研究还相对较少。本文重点对高密度CO2在肉制品和水产品加工中应用的研究进展进行综述,分析高密度CO2对肉制品和水产品的杀菌、肌肉品质(pH、色泽、保水性、质构、嫩度、营养成分、呈味成分等)、蛋白质等的影响规律和作用机理,并对今后高密度CO2加工技术的研究重点进行展望,为推动高密度CO2在肉制品和水产品加工中的应用研究和产业化提供参考。

外文摘要：Dense-phase carbon dioxide is a novel non-thermal food processing technology,which has many advantages such as mild processing conditions,minimal damage of heat-sensitive material,effective preservation of food nutrients,flavor,and freshness.Recently,several studies have evaluated the application of dense-phase carbon dioxide in food processing,but these have mainly focused on liquid food sterilization and kinetics,enzyme inactivation and kinetics,and its effects on food quality.Studies of dense-phase carbon dioxide in solid food processing are relatively scarce because solid food systems are complex,owing to the low CO2 permeability.In this article,various studies evaluating the application of dense-phase carbon dioxide in the processing of meat and aquatic products are reviewed,and its effects on sterilization of meat and aquatic products,muscle quality（including pH,color,water-holding capacity,texture,tenderness,nutrients,flavor,etc.） are discussed.In addition,key points for future research regarding this novel processing technology are presented.This review can provide a reference to promote further research on the industrial applications of dense-phase carbon dioxide in meat and aquatic product processing.