Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (3): 667-673.DOI: 10.11869/j.issn.100-8551.2021.03.0667

• Food Irradiation·Food Science • Previous Articles     Next Articles

Application of Irradiation Technology in Meat Products Processing and Preservation

HONG Qihua1, WANG Liangyan2,3, SUN Zhiming3, HUA Yuejin2,3,*   

  1. 1College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058;
    2Institute of Biophysics, College of Life Sciences, Zhejiang University/The MOE Key Laboratory of Biosystems Homeostasis and Protection, Hangzhou, Zhejiang 310058;
    3Institute of Nuclear-Agricultural Sciences,Zhejiang University/Key Laboratory of Chinese Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Hangzhou, Zhejiang 310058
  • Received:2019-09-16 Online:2021-03-10 Published:2021-01-19

辐照技术在肉制品加工保鲜中的应用

洪奇华1, 王梁燕2,3, 孙志明3, 华跃进2,3,*   

  1. 1浙江大学动物科学学院,浙江 杭州 310058;
    2浙江大学生命科学学院生物物理研究所/教育部生物系统稳态与保护重点实验室,浙江 杭州 310058;
    3浙江大学原子核农业科学研究所/农业农村部核农学重点实验室,浙江 杭州 310058
  • 通讯作者: *华跃进,男,教授,主要从事DNA损伤修复机制和耐辐射球菌极端抗性机理研究。E-mail:yjhua@zju.edu.cn
  • 作者简介:洪奇华,男,高级实验师,主要从事动物营养和动物产品加工的实验教学与研究。E-mail:hongqihua@zju.edu.cn
  • 基金资助:
    国家重点基础研究发展计划(2015CB910600),国家自然科学基金(31670065、31870051)

Abstract: Food-borne pathogens and spoilage bacteria are the main causes of food-borne diseases and food spoilage. Traditional food preservation agents, such as fungicides and preservatives, not only destroy the unique flavor of food, but also cause chemical pollution, which are harmful to human’s health. As a new type of green "non-thermal" processing technology, irradiation has the characteristics of low environmental impact, safety, convenience and high efficiency, and it has been widely used in food processing industry. Based on recent domestic and international research progress, this manuscript described the mechanisms and advantages of food irradiation and sterilization technology as well as its application in processing meat products and degrading harmful residues. In addition, the factors that affect the irradiation effects on meat products were discussed to provide references for further development of irradiation technology in meat products processing and preservation.

Key words: irradiation, meat products, sterilization, technology, fresh-keeping

摘要: 食源性致病菌和腐败菌是造成食源性疾病和食品腐败的最主要原因。杀菌剂和防腐剂等传统的食品保鲜技术不仅会破坏食品特有风味,而且会造成化学污染,不利于人体健康。辐照技术作为一种新型的绿色“非热”加工技术,具有环保、安全、便捷、高效等特点,已被广泛应用于食品加工业中。本文结合国内外研究进展,介绍了食品辐照杀菌技术的机理和优势,阐述了辐照技术在生鲜肉和熟食肉制品加工、有害残留物降解中的应用,同时探讨了影响肉制品辐照效果的因素,以期为新工艺的研发提供参考,促进肉制品辐照加工保鲜技术的发展。

关键词: 辐照, 肉制品, 杀菌, 工艺, 保鲜