高压二氧化碳在肉品杀菌保鲜中的应用研究进展

肉及肉制品营养价值高，是人类优质蛋白质的重要来源。但是肉品在加工和流通等过程中容易受到各种来源的污染，导致肉质腐败，甚至诱发食源性疾病。高压二氧化碳（High pressure carbon dioxide, HPCD）是一种新型非热加工技术，可在相对温和的压力和温度条件下达到显著的杀菌效果。本文总结了HPCD的杀菌机制，综述了近年来国内外HPCD技术在肉品杀菌保鲜中的应用研究进展，并阐述了单一HPCD技术及其与其它方法联合处理对肉品中微生物的杀灭效果、肉品理化品质、质构特性和微生物稳定性的影响，针对当前存在的问题，对HPCD技术的发展前景进行了展望。

Research Progress on the Application of High Pressure Carbon Dioxide in Meat Pasteurization and Preservation

Meat and meat products are of high nutritional values and are the main source of high-quality proteins for human beings. However, meat and meat products are susceptible to contaminate with various microorganisms during processing and storage, leading to meat spoilage and even foodborne diseases. High pressure carbon dioxide (HPCD) is a novel non-thermal processing technology. It can achieve significant antimicrobial effect under relatively mild pressure and temperature conditions. This paper summarized the inactivation mechanism of HPCD, and reviewed the application of HPCD in meat pasteurization and preservation in the past years. The effects of HPCD separately and its combination with other methods on antimicrobial activity, physiochemical characteristics, texture properties, and microbial stability of meat and meat products were also described in detail. In view of the existing problems, this paper also looked into the development prospect of HPCD technology.