摘要
超高压(HPP)指超过100Mpa(1Mpa-10个大气压)的压力。在这种高压下生命活动受到极大的抑制。冷杀菌中的超高压杀菌己被认为是目前国际上食品领域的高新技术,可以最大限度保持了食品的营养成分,此技术开始为广大消费者所接受,也己被应用于商业化的生产。本文综述了超高压的概念,在简述HPP的基本原理之上,综合国内外的研究成果,重点介绍了HPP技术对肉及肉制品中蛋白质、脂肪、微生物等方面的作用和影响做了详尽的阐述,为相关人员提供参考,最后展望了HPP在这个领域的应用前景。
Ultra High Pressure （HPP）is the pressure which preponderate over 100 Mpa（1 Mpa-10Atmospheric Pressure）. Ultra high pressure process, one of the mid-low sterilize technologies was seemed as a new technology in food industry recently. It can remain the products＇ nutrition in largely degree, and was widely accepted by customers. The concept of HPP was summarized in this passage, In this article the basic principle of HPP was introduced firstly, then some study results at home and abroad were summarized. The focus was on the application of HPP to the research of protein, fat, bacteria and so on in meat products. Providing the reference for the related personnel. At last, the application of HPP in this filed was forecasted.
出处
《肉类研究》
2009年第4期49-52,共4页
Meat Research
关键词
超高压
肉制品
应用
ultra high pressure
meat products
application
作者简介
张海峰（1981-），男，汉族，硕士研究生，主要从事农畜产品加工与贮藏研究
通讯作者：白杰，研究员，硕士生导师，主要从事畜产品加工与贮藏研究.
