Microbial inactivation by new technologies of food preservation
Microbial inactivation by new technologies of food preservation
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DOI：
10.1111/j.1365-2672.2005.02561.x
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发表时间：
2005-01-01
影响因子：
4
通讯作者：
Pagán, R
中科院分区：
文献类型：
--
作者：
Mañas, P;Pagán, R
消费者对“新鲜”食品的需求不断增加，在过去的20年里，人们进行了大量的研究工作，以开发新的温和的食品保存方法。非热方法允许微生物在亚致死温度下灭活，从而更好地保存食品的感官，营养和功能特性。本综述的目的是提供一个概述的微生物方面的最相关的非热技术的微生物灭活目前正在研究中，包括辐照，高静水压力，脉冲电场和压力下的超声波。所涵盖的主题是失活的机制，不同微生物群体的敏感性和影响因素以及失活动力学。
The increasing consumer demand for 'fresh- like' foods has led to much research effort in the last 20 years to develop new mild methods for food preservation. Nonthermal methods allow micro-organisms to be inactivated at sublethal temperatures thus better preserving the sensory, nutritional and functional properties of foods. The aim of this review is to provide an overview of the microbiological aspects of the most relevant nonthermal technologies for microbial inactivation currently under study, including irradiation, high hydrostatic pressure, pulsed electric field and ultrasound under pressure. Topics covered are the mechanisms of inactivation, sensitivity of different microbial groups and factors affecting it and kinetics of inactivation.