Rathnayake Prabhathma Yasasvi, Yu Rina, Yeo So Eun, Choi Yun-Sang, Hwangbo Seonae, Yong Hae In
Division of Animal and Dairy Sciences, Chungnam National University, Daejeon 34134, Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Food Sci Anim Resour. 2025 Jan;45(1):199-222. doi: 10.5851/kosfa.2024.e128. Epub 2025 Jan 1.
Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods. Although thermal food preservation methods ensure microbial inactivation, they may degrade the nutritional value, physicochemical properties, and sensory qualities of food. Consequently, non-thermal, ultrasound food preservation methods are used in the food industry to evaluate food products and ensure their safety. Ultrasound is the sound waves beyond the human audible range, with frequencies greater than 20 kHz. Two types of ultrasounds can be used for food processing: low-frequency, high-intensity (20-100 kHz, 10-1,000 W/cm) and high-frequency, low-intensity (>1 MHz, <1 W/cm). This review emphasizes the application of ultrasound to improve the microbial safety of animal-based foods. It further discusses the ultrasound generation mechanism, ultrasound technique for microbial inactivation, and application of ultrasound in various processing operations, namely thawing, extraction, and emulsification.
肉类、乳制品和蛋类等动物性食品含有丰富的必需蛋白质、维生素和矿物质，这些对人类营养至关重要。因此，全球对动物性产品的需求不断增长。由于动物性食品是重要的营养资源，确保其微生物安全性至关重要，而传统的食品保鲜方法可能无法保证这一点。尽管热食品保鲜方法能确保微生物失活，但它们可能会降低食品的营养价值、理化性质和感官品质。因此，食品工业中采用非热超声食品保鲜方法来评估食品并确保其安全性。超声波是超出人类可听范围的声波，频率大于20千赫兹。两种类型的超声波可用于食品加工：低频高强度（20 - 100千赫兹，10 - 1000瓦/平方厘米）和高频低强度（大于1兆赫兹，小于1瓦/平方厘米）。本综述重点介绍了超声波在提高动物性食品微生物安全性方面的应用。还进一步讨论了超声产生机制、微生物失活的超声技术以及超声在各种加工操作中的应用，即解冻、提取和乳化。
