| 辐照技术在肉制品杀菌保鲜中的应用 |
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| 引用本文： | 段鑫,欧杰,李柏林. 辐照技术在肉制品杀菌保鲜中的应用[J]. 食品科学, 2010, 31(1): 278-282. DOI: 10.7506/spkx1002-6630-201001064 |
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| 作者姓名： | 段鑫 欧杰 李柏林 |
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| 作者单位： | 上海海洋大学食品学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2007BAD52B05) |
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| 摘 要： | 辐照是利用原子能射线的辐照能量对食品杀菌处理来保存食品的一种物理方法，其具有环保、安全、高效的特点，应用于肉制品杀菌可以有效抑制或消灭致病或致腐微生物。本文简要介绍辐照杀菌机理，国内外辐照食品现状，辐照食品的安全性评价及辐照肉类标准，并重点介绍60Co-γ射线辐照、电子束辐照以及X 射线辐照在肉制品杀菌保鲜中的研究进展，总结影响辐照杀菌效果的因素。探索了X 射线辐照应用于肉制品杀菌保鲜中的可行性和优势，展望了未来X 射线辐照作为一种先导性的储备技术应用于食品辐照领域的可能性。
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| 关 键 词： | 辐照 杀菌 肉制品 |
| 收稿时间： | 2009-05-26 |
A Review of Application of Irradiation Technology in Sterilization and Preservation of Meat Products |
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| DUAN Xin,OU Jie,LI Bai-lin. A Review of Application of Irradiation Technology in Sterilization and Preservation of Meat Products[J]. Food Science, 2010, 31(1): 278-282. DOI: 10.7506/spkx1002-6630-201001064 |
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| Authors: | DUAN Xin OU Jie LI Bai-lin |
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| Affiliation: | (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) |
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| Abstract: | Irradiation is a physical method that uses exposure energy of atomic energy beam to sterilize and preserve food.Due to its characteristics of environmental protection,safety and high efficiency,this method that can efficiently restrain or eliminate pathological or spoiled organisms has been widely applied in sterilization and preservation of meat products.In this paper,mechanisms of radiation sterilization,current research progress of food irradiation at home and abroad,safety evaluation of food irradiation... |
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| Keywords: | irradiation sterilization meat products |
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