鸡蛋杀菌技术装备研究现状
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摘要
我国是世界上鸡蛋产量和消费量最大的国家,鲜鸡蛋易受到大肠杆菌、沙门氏菌等致病微生物的污染,从而影响其食用安全性,因此开展鸡蛋杀菌技术研究具有重要意义。针对液态蛋、带壳蛋的杀菌需求,详细介绍了热杀菌技术、紫外杀菌技术、高静压技术和高压脉冲电场技术在鸡蛋杀菌中的应用,包括杀菌原理、杀菌工艺、设备研发、应用现状等,对比分析了各技术的优缺点,并对鸡蛋杀菌技术的发展进行了展望,以期为鸡蛋杀菌技术的改善和设备研发提供一些参考。
China is the country with the largest egg production and consumption in the world. Fresh eggs are easily contaminated by pathogenic microorganisms such as Escherichia coli and Salmonella, which affects their food safety. Therefore, it is of great significance to carry out research on egg sterilization technology. In this paper, the sterilization requirements of liquid eggs and shell eggs are introduced. The application of heat sterilization technology, ultraviolet sterilization technology, HHP(high static pressure technology) and HEP(high voltage pulse electric field technology) in egg sterilization is introduced in detail, including sterilization principle, sterilization process, equipment research and application status, etc. The advantages and disadvantages of each technology are comparative analyzed and the development of egg sterilization technology is predicted, so as to provide some reference for egg sterilization technology improvement and equipment development.
China is the country with the largest egg production and consumption in the world. Fresh eggs are easily contaminated by pathogenic microorganisms such as Escherichia coli and Salmonella, which affects their food safety. Therefore, it is of great significance to carry out research on egg sterilization technology. In this paper, the sterilization requirements of liquid eggs and shell eggs are introduced. The application of heat sterilization technology, ultraviolet sterilization technology, HHP(high static pressure technology) and HEP(high voltage pulse electric field technology) in egg sterilization is introduced in detail, including sterilization principle, sterilization process, equipment research and application status, etc. The advantages and disadvantages of each technology are comparative analyzed and the development of egg sterilization technology is predicted, so as to provide some reference for egg sterilization technology improvement and equipment development.
引文
[1]秦富.我国蛋鸡产业发展现状问题及建议[J].北方牧业,2017,(23):10-11
[2]贾振华,陈晓园,张毅.储藏环境对沙门氏菌侵入蛋壳的影响[J].湖北农业科学,2014,53(24):6099-6103
[3]赵庆,邹铁,王清章,等.臭氧·负离子对影响鸡蛋安全的3种细菌的杀菌效果[J].安徽农业科学,2011,39(16):9732-9734
[4]黄小波,马美湖,傅鹏,等.液态蛋全蛋液辐照冷杀菌技术的研究[J].食品科学,2008,(03):216-219
[5]郑海涛,李建丽,李兴民.高密度二氧化碳对鸡蛋全蛋液杀菌效果研究[J].中国食物与营养,2010,(12):48-50
[6]W J STADELMAN,R K SINGH,P M MURIANA,et al. Pasteurization of Eggs in the Shell[J]. Poultry Science, 1996,75(9):1122-1125
[7] Himathongkham S, Ernst R, Riemann H. Efficacy of disinfection of shell eggs externally contaminated with Salmonella enteritidis Implications for egg testing[J].International Journal of Food Microbiology, 1999,49(3):161-167
[8]梁多.液态鸡蛋杀菌方法的研究进展[J].农产品加工(学刊),2007,(05):18-19,22
[9] Knowles N R. Observations on the Microbiology of Raw and Heat-Treated Liquid Egg[J]. Journal of Applied Microbiology,2010,16(1):107-118
[10] Stadelman W J, Singh R K, Muriana P M, et al. Pasteurization of Eggs in the Shell[J]. Poultry Science,1996,75(9):1122-1125
[11]吕顺,迟玉杰.鸡蛋中微生物的污染与其巴氏杀菌的研究状况[J].食品研究与开发,2004,(04):142-144
[12]安全.保洁鸡蛋加工及保鲜技术的研究[D].石河子:石河子大学,2014
[13] Poliana M, Souza D E. Avelina quality Fern6ndez.Effect of UV-C on physicochemical and Salmonella enteritidis Co inactivation in liquid egg products[J]. Food Control,2011,22(8):1385-1392
[14] Lee D U, Heinz V, Knorr D. Effects of combination treatments of nisin and high-intensity ultrasound withhigh pressure on the microbial inactivation in liquid whole egg[J]. Innovative Food Science&Emerging Technologies,2003,4(4):387-393
[15]赵红霞,张守勤,周丰昆.高压加工对鲜蛋液流变特性的影响[J].农业机械学报,2004,35(6):138-141
[16] Monfort S, Ramos S, Meneses N, et al. Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg[J].Innovative Food Science&Emerging Technologies,2012,14(1):1-10
[17] Koutchma T. Adapting High Hydrostatic Pressure(HPP)for Food Processing Operations[M]. AdaptingHigh Hydrostatic Pressure For Food Processing Operations,2014:65-67
[18] Clouthier S C, Collinson S K, Kay W W. Unique fimbriae-like structures encoded by sefD of the SEF14fimbrial gene cluster of Salmonella enteritidis[J].Molecular Microbiology,2010,12(6):893-903
[19]周媛,陈中,杨严俊.高压脉冲电场对全蛋液杀菌的研究[J].食品与发酵工业,2006,32(5):36-38
[20] Hermawan N, Evrendilek G A, Dantzer W R, et al.Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis[J]. Journal of Food Safety,2004,24(1):71-85
[2]贾振华,陈晓园,张毅.储藏环境对沙门氏菌侵入蛋壳的影响[J].湖北农业科学,2014,53(24):6099-6103
[3]赵庆,邹铁,王清章,等.臭氧·负离子对影响鸡蛋安全的3种细菌的杀菌效果[J].安徽农业科学,2011,39(16):9732-9734
[4]黄小波,马美湖,傅鹏,等.液态蛋全蛋液辐照冷杀菌技术的研究[J].食品科学,2008,(03):216-219
[5]郑海涛,李建丽,李兴民.高密度二氧化碳对鸡蛋全蛋液杀菌效果研究[J].中国食物与营养,2010,(12):48-50
[6]W J STADELMAN,R K SINGH,P M MURIANA,et al. Pasteurization of Eggs in the Shell[J]. Poultry Science, 1996,75(9):1122-1125
[7] Himathongkham S, Ernst R, Riemann H. Efficacy of disinfection of shell eggs externally contaminated with Salmonella enteritidis Implications for egg testing[J].International Journal of Food Microbiology, 1999,49(3):161-167
[8]梁多.液态鸡蛋杀菌方法的研究进展[J].农产品加工(学刊),2007,(05):18-19,22
[9] Knowles N R. Observations on the Microbiology of Raw and Heat-Treated Liquid Egg[J]. Journal of Applied Microbiology,2010,16(1):107-118
[10] Stadelman W J, Singh R K, Muriana P M, et al. Pasteurization of Eggs in the Shell[J]. Poultry Science,1996,75(9):1122-1125
[11]吕顺,迟玉杰.鸡蛋中微生物的污染与其巴氏杀菌的研究状况[J].食品研究与开发,2004,(04):142-144
[12]安全.保洁鸡蛋加工及保鲜技术的研究[D].石河子:石河子大学,2014
[13] Poliana M, Souza D E. Avelina quality Fern6ndez.Effect of UV-C on physicochemical and Salmonella enteritidis Co inactivation in liquid egg products[J]. Food Control,2011,22(8):1385-1392
[14] Lee D U, Heinz V, Knorr D. Effects of combination treatments of nisin and high-intensity ultrasound withhigh pressure on the microbial inactivation in liquid whole egg[J]. Innovative Food Science&Emerging Technologies,2003,4(4):387-393
[15]赵红霞,张守勤,周丰昆.高压加工对鲜蛋液流变特性的影响[J].农业机械学报,2004,35(6):138-141
[16] Monfort S, Ramos S, Meneses N, et al. Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg[J].Innovative Food Science&Emerging Technologies,2012,14(1):1-10
[17] Koutchma T. Adapting High Hydrostatic Pressure(HPP)for Food Processing Operations[M]. AdaptingHigh Hydrostatic Pressure For Food Processing Operations,2014:65-67
[18] Clouthier S C, Collinson S K, Kay W W. Unique fimbriae-like structures encoded by sefD of the SEF14fimbrial gene cluster of Salmonella enteritidis[J].Molecular Microbiology,2010,12(6):893-903
[19]周媛,陈中,杨严俊.高压脉冲电场对全蛋液杀菌的研究[J].食品与发酵工业,2006,32(5):36-38
[20] Hermawan N, Evrendilek G A, Dantzer W R, et al.Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis[J]. Journal of Food Safety,2004,24(1):71-85