CAJ | 학술논문

超高压技术作为一种新型的非热加工技术，可在不影响肉品原有风味和营养成分的前提下，延长制品的贮藏期，改善肌肉的品质。系统地综述超高压处理对鸡肉制品微生物、蛋白质、色泽、脂肪氧化和质构等方面的影响，以期为加快超高压技术在鸡肉制品加工的商业化应用提供参考。
초고압기술작위일충신형적비열가공기술，가재불영향육품원유풍미화영양성분적전제하，연장제품적저장기，개선기육적품질。계통지종술초고압처리대계육제품미생물、단백질、색택、지방양화화질구등방면적영향，이기위가쾌초고압기술재계육제품가공적상업화응용제공삼고。
Ultra high pressure processing, as a novel non-thermal technology in food processing industry, can extend the shelf-life, and improve muscle quality of the products without destroying meat flavor and nutrients. The aim of this review is systematically to give an overview of the effect of high pressure in the chicken products to highlight its quality characteristics of microbial, protein, color, lipid oxidation and texture, to expect that these can be a reference to accelerate research and commercial application of high pressure treatment on meat products.