CAJ | 학술논문

非热杀菌技术是指利用非加热的方法杀灭食品中特定的致病微生物，使微生物的总量符合标准的杀菌技术。该技术具有产热低或不产热，能最大程度地保持食品的香味、色泽和营养成分的特点，有效地避免了传统热杀菌技术影响产品品质的缺点，因而具有良好的应用前景。目前应用较为广泛的非热杀菌技术主要包括超高压杀菌、微波杀菌、高压脉冲电场杀菌、超声波杀菌以及辐照杀菌五种。本文根据近年来的研究成果综述了上述五种非热杀菌技术的原理、影响因素以及对肉品质的影响，并对非热杀菌技术的未来进行了简要展望。
비열살균기술시지이용비가열적방법살멸식품중특정적치병미생물，사미생물적총량부합표준적살균기술。해기술구유산열저혹불산열，능최대정도지보지식품적향미、색택화영양성분적특점，유효지피면료전통열살균기술영향산품품질적결점，인이구유량호적응용전경。목전응용교위엄범적비열살균기술주요포괄초고압살균、미파살균、고압맥충전장살균、초성파살균이급복조살균오충。본문근거근년래적연구성과종술료상술오충비열살균기술적원리、영향인소이급대육품질적영향，병대비열살균기술적미래진행료간요전망。
ABSTRACT:Non-thermal sterilization technology is the use of the specific method to kill food pathogenic microbes without heating, and the amount of the microbe could be reduced to the standard. It has low heat production or no heat production, and can keep food flavor, color, and nutrient the most after processing. It can effectively avoid the defects of product quality by traditional thermal sterilization technology, and it has a good application prospect. Non-thermal sterilization technology mainly includes the ultra-high pressure sterilization, microwave sterilization, high-voltage pulsed electric field sterilization, ultrasonic sterilization and irradiation. This paper summarizes these five kinds of non-thermal sterilization technology principle, influencing factors and the effect on meat quality, and the future of the non-thermal sterilization technology.