Wang Bo, Liang Jiamin, Zhou Changyu, Zhang Jiamin, Ji Lili, Li Congyan, Mei Xiuli, Chen Hongyue
Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science & Engineering, Ningbo University, Ningbo 315211, China.
Foods. 2024 Oct 18;13(20):3309. doi: 10.3390/foods13203309.
During storage and transportation, meat is susceptible to the effects of microorganisms, endogenous enzymes, and oxygen, leading to issues such as moisture loss, spoilage, and deterioration. Superchilling, as a preservation method that combines the benefits of refrigeration and freezing, can effectively slow the growth and reproduction of microorganisms, control protein and lipid oxidation, reduce water loss, and maintain the quality and sensory properties of meat. This paper reviews the current application status of superchilling technology in meat preservation, focusing on the mechanisms of ice crystal formation, water retention, tenderness preservation, protein and fat oxidation control, and microbial growth inhibition under superchilling conditions. Additionally, it summarizes the research progress on the combined application of superchilling with emerging technologies such as electric fields, magnetic fields, and electron beams in meat preservation and explores its potential and future prospects for improving meat quality. The aim is to provide scientific evidence and technical support for the application of superchilling technology in enhancing meat quality.
在储存和运输过程中，肉类易受微生物、内源酶和氧气的影响，从而导致水分流失、变质和腐败等问题。超级冷却作为一种结合了冷藏和冷冻优点的保鲜方法，能够有效减缓微生物的生长和繁殖，控制蛋白质和脂质氧化，减少水分流失，并保持肉类的品质和感官特性。本文综述了超级冷却技术在肉类保鲜中的当前应用现状，重点关注超级冷却条件下冰晶形成、保水、嫩度保持、蛋白质和脂肪氧化控制以及微生物生长抑制的机制。此外，还总结了超级冷却与电场、磁场和电子束等新兴技术在肉类保鲜中的联合应用研究进展，并探讨了其在改善肉质方面的潜力和未来前景。目的是为超级冷却技术在提高肉质方面的应用提供科学依据和技术支持。
Zotero 插件
