高静压技术的研究进展及其在食品加工中的应用

对高静压技术的研究进展及其在食品加工中的应用和面临的问题作了综述。     

食品脱敏技术研究的新进展

食物过敏是世界各地普遍存在的一个问题,已引起了人们的广泛关注,文中综述了近5年来在食品脱敏技术领域所取得的新进展,主要包括物理化学法、酶法以及生物法等。     

高静压技术的研究进展及其在食品加工中的应用

对高静压技术的研究进展及其在食品加工中的应用和面临的问题作了综述。     

过敏原在食品加工中的变化

食品过敏原的稳定性较好,在一定范围内能耐受加热、酶解等许多加工形式。该文介绍了几种加工方法对食物过敏原的影响。     

低过敏性海产食品的研究

综述了引起海产品过敏主要的过敏原及其特征，阐述了海产食品过敏原性的研究进展以及面临的困难和存在的问题，对低过敏性海产食品的开发途径进行了展望，为我国海产食品的深加工提供一定的参考。     

食品高静压技术

<正> 1895年,Hite首次报道了高静压的灭菌效果,1899年其又发表了超高压保存牛奶的报告;1914年Bridgman发现高静水压下蛋白质发生变性、凝固,因而获得1946年诺贝尔物理奖。之后,有关HHP技术的研究一直没有间断,但直到1990s有关HHP装备、技术和理论的研究才得到了突破与发展。作为非热加工技术     

高流体静压处理技术

近年来，高流体静压处理技术在食品加工中的应用研究方兴未艾。本文综述了该技术在国外的最新研究动态及成果，论述了高静压的杀菌灭酶、品质改良等作用，展示了高静压在保存食品固有风味和营养成分，改善原料加工品质等加工保藏方面的独特魅力，并探讨了高压与其它食品加工方法相结合的问题，旨在为该项高新技术的进一步研究推广提供参考。     

高静压处理对食品蛋白质和酶影响

高静压(high hydrostatic pressure,HPP)作为一种非热加工技术是食品科学与工程领域关注焦点之一。该文综述HPP处理技术特点,HPP处理对食品中蛋白质及多酚氧化酶、果胶甲酯酶、过氧化物酶和蛋白酶影响,以期为相关领域研究提供参考。     

芸豆凝集素蛋白过敏原的检测及其脱敏食品加工工艺的研究进展

芸豆凝集素是芸豆中主要的过敏原蛋白之一,具有致敏剂量低、致死率高的特点,对芸豆消费安全具有重大隐患。如何快速、准确定量芸豆产品中的凝集素含量,并且在其食品加工中采用有效的脱敏食品加工工艺,是目前食品安全和卫生领域的研究热点。本文介绍了芸豆凝集素蛋白的致敏特点,重点列举、分析了芸豆凝集素的检测技术,主要包括红细胞凝集法、糖结合法、免疫法以及色谱和质谱检测方法,深入探讨了热处理、高压处理、辐照处理以及pH调控等食品加工工艺对芸豆凝集素潜在致敏性的影响,旨在为芸豆凝集素过敏防控及低敏芸豆类食品开发提供一定的理论参考。     

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.     

Pasteurization of food by hydrostatic high pressure: chemical aspects

Food pasteurized by hydrostatic high pressure have already been marketed in Japan. There is great interest in this method also in Europe and USA. Temperature and pressure are the essential parameters influencing the state of substances including foods. While the influence of temperature on food has been extensively investigated, effects of pressure, also in combination with temperature, are attracting increasing scientific attention now. Processes and reactions in food governed by Le Chatelier's principle are of special interest; they include chemical reactions of both low- and macromolecular compounds. Theoretical fundamentals and examples of pressure affected reactions are presented.

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Zusammenfassung Mit Hilfe hydrostatischen Hochdrucks pasteurisierte Lebensmittel werden in Japan bereits vermarktet. Auch in Europa und USA ist das Interesse an dieser Methode groß. Temperatur und Druck sind die wichtigsten Parameter, die den Zustand der Materie -auch von Lebensmitteln — beeinflussen. Während die Einwirkung von Temperatur auf Lebensmittel seit langem Gegenstand von Untersuchungen ist, ist der Einfluß des Druckes auch in Kombination mit Temperatur auf Lebensmittel ein relativ junges Forschungsgebiet. Generell sollten Vorgänge und Reaktionen in Lebensmitteln untersucht werden, die dem Prinzip von Le Chatelier unterliegen. Hierzu gehören chemische Reaktionen niedermolekularer und makromolekularer Verbindungen. Es werden theoretische Grundlagen und Beispiele für durch Druck beeinflußte Reaktionen vorgestellt.

     

超高压对牛乳清蛋白水解影响的研究进展

主要综述了国内外关于超高压处理对牛乳清蛋白水解及其产物功能特性影响的研究进展,并展望了超高压处理在酶法制备乳清蛋白生物活性肽方面的应用前景。      

高压均质在液态食品杀菌中的研究进展

高压均质是一种非热加工技术,随着高压技术和设备的发展和革新,现今高压均质的压力可以达到400 MPa,为食品杀菌提供了新思路。相关研究认为高压均质通过剪切、碰撞、空穴、湍流、涡旋、加热等结合效应对食品中的致病菌和腐败微生物产生破坏作用。本文介绍了高压均质的作用原理,结合微生物、食品物料的理化特性、均质条件等因素讨论该技术在食品杀菌中的研究进展,并分析了该技术的应用前景。      

超高压对食品中微生物的影响

超高压是一种新型食品加工技术,已广泛应用于食品的非热加工。在超高压条件下微生物的细胞壁、细胞膜被破坏,引起细胞形态结构的改变;微生物细胞内的结构蛋白、酶等在超高压条件下被钝化,导致微生物正常的代谢功能和增殖能力被破坏;在超高压条件下微生物的蛋白组和基因组也产生了一定的变化,许多与抗逆有关的蛋白质和基因表达上调。     

Microbiological food safety assessment of high hydrostatic pressure processing: A review

High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown great potential in producing microbiologically safer products while maintaining the natural characteristics of the food items. Scientific research of the process and its industrial applications has been widespread in the past two decades with many scientific publications describing its uses, advantages and limitations. The review describes the effect of HHP on foodborne pathogenic microorganisms, their structures and adaptive mechanisms, the intrinsic and extrinsic factors that affect its application with a focus on microbiological safety, and research needs. In a risk assessment context, tools and mechanisms in place to monitorize, optimize and validate the process, and procedures for assessing and modelling the lethal effect of the treatment are reviewed.     

超高压食品加工装置综述

介绍了超高压食品技术及加工装置的特点及研究动向，讨论了这一技术的关键——食品加压设备的要求、结构特点及设计方法，给出了二种可行有效的超高压装置结构形式。     

Evaluation of batch and semicontinuous application of high hydrostatic pressure on foodborne pathogens in salsa

The effects of high hydrostatic pressure (HPP; 545 MPa) on strains of Escherichia coli O157:H7, Listeria monocytogenes, enterotoxigenic Staphylococcus aureus, and nonpathogenic microorganisms were studied in tomato-based salsa. Products were evaluated for the survival of the inoculated pathogens following HPP treatment and after storage at 4 degrees C and 21 to 23 degrees C for up to 2 months. Inoculated samples without HPP treatment, stored under the same conditions, were also evaluated to determine the effects of the acid environment of salsa on the survival of inoculated strains. None of the inoculated pathogens were detected in the HPP-treated samples for all treatments throughout the storage period. Inoculated pathogens were detected in the non-HPP-treated samples stored at 4 degrees C after 1 month, with L. monocytogenes showing the highest level of survivors. In the non-HPP-treated samples stored at 21 to 23 degrees C, E. coli and S. aureus were not detected after 1 week, but L. monocytogenes was detected in low levels. Studies with nonpathogenic strains of the pathogens were conducted at Oregon State University using HPP treatments in a semicontinuous production system. The nonpathogenic microorganisms (E. coli, Listeria innocua, Listeria welshimeri, and nonenterotoxigenic S. aureus) were inoculated together into a feeder tank containing 100 liters of salsa. Microbiological results of samples collected before HPP treatment and from the aseptic filler were similar to those obtained for the pathogenic strains. No survivors were detected in any of the HPP-treated samples.     

超高压与转谷氨酰胺酶协同对碎猪肉凝胶成型的研究

研究了超高压与TGase协同对碎猪肉凝胶成型的影响,采用Box-Behnken实验设计获得的碎猪肉凝胶成型最佳工艺条件为:TGase添加量4.5g/kg,压力水平240MPa,保压时间10min。最佳工艺条件下的碎猪肉凝胶成型制品与鲜猪肉的硬度、粘着性、内聚性、胶凝性差异不显著。超高压与TGase结合的技术,实现了碎猪肉的凝胶成型,为碎猪肉边角料的利用提供了新方法。     

Food processing by high hydrostatic pressure

The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed traditional methods. HHP have the ability to inactivate microorganisms as well as enzymes responsible for shortening the life of a product. In addition to lengthening the shelf-life of food products, HHP can modify functional properties of components such as proteins, which in turn can lead to the development of new products. Equipment for large-scale production of HHP processed products are commercially available nowadays. Guacamole, sliced ham, oysters, and fruit juices are some of the products currently available on the market. HHP technology is one of the most promising nonthermal processes.