Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review.
Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review.
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DOI：
10.3389/fnut.2021.628723
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发表时间：
2021
影响因子：
5
通讯作者：
Bourke P
中科院分区：
文献类型：
--
作者：
Barroug S;Chaple S;Bourke P
在商品的整个保质期内确保安全，新鲜和健康的食品是一项持续的挑战，其驱动因素是最大限度地减少食品加工链中的化学添加剂及其残留物。高价值的新鲜蛋白质产品，如禽肉，由于氧化和细菌污染，非常容易腐败。非热加工干预措施与基于自然的替代品相结合，正在成为一种有用的工具，可能采用安全的禽肉产品。天然化合物是由从自然界中提取的活生物体产生的，可用作抗氧化剂，抗菌剂和生物活性剂，通常用于食品系统中的其他现有用途。非热技术干预，如高压处理，脉冲电场，超声波，辐照和冷等离子体技术由于保持低温，营养特征和短处理时间的优势而变得越来越重要。非热单元过程可以作为促进微生物群落减少的初始障碍，而天然化合物可以在加工之外或在储存期间提供主动障碍，以保持质量并抑制和控制残留污染物的生长。本文介绍了天然化合物的应用沿着新兴的非热技术，以解决新鲜禽肉的风险。
Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.
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DOI：
10.3390/ijerph15050863
发表时间：
2018-04-26
影响因子：
--
作者：
Chlebicz A;Śliżewska K
通讯作者：
Śliżewska K
DOI：
10.1016/j.ijfoodmicro.2008.11.020
发表时间：
2009-01-31
影响因子：
5.4
作者：
Begum, Mariam;Hocking, Ailsa D.;Di Miskelly
通讯作者：
Di Miskelly
影响因子：
7.1
作者：
Arroyo, Cristina;Lascorz, Diana;Lyng, James G.
通讯作者：
Lyng, James G.
影响因子：
3.3
作者：
Correa, Thaila Quatrini;Blanco, Kate Cristina;Bagnato, Vanderlei Salvador
通讯作者：
Bagnato, Vanderlei Salvador
影响因子：
5.3
作者：
Argyri, Anthoula A.;Papadopoulou, Olga S.;Chorianopoulos, Nikos
通讯作者：
Chorianopoulos, Nikos