非热加工在液态蛋生产及保藏中的应用
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- 英文论文题名：Application of Non-thermal Sterilization in Liquid Egg Production and Preservation
- 论文作者：孙任宽 ; 阮征
- 英文论文作者：SUN Ren-kuan ; RUAN Zheng ; School of Food Science and Engineering ; South China University of Technology
- 年：2016
- 作者机构：华南理工大学食品科学与工程学院;
- 论文关键词：液态蛋 ; 非热杀菌 ; 超高压 ; 紫外 ; 辐照 ; 高密度CO_2 ; 高压脉冲电场
- 英文论文关键词：liquid egg ; non-thermal sterilization ; high hydrostatic ; UV ; irradiation ; DPCD ; PEF
- 会议召开时间：2016-12-12
- 会议录名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会论文集
- 语种：中文
- 分类号：TS205
- 学会代码：GYSP
- 会议名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会
- 会议地点：中国广东广州
- 主办单位：广东省食品学会
- 学会名称：广东省食品学会
- 页数：5
- 文件大小：425k
- 原文格式：O
- 会议级别：全国
摘要
由于热杀菌在液态蛋杀菌中的诸多限制与不便,而非热杀菌既能有效杀灭液态蛋中的微生物,又能最大程度保证液态蛋原本的性质及营养,近几年越来越多的学者对液态蛋的非热杀菌做了研究。本文阐述几种非热杀菌的基本原理及在液态蛋加工中的应用。
More and more studies of non-thermal sterilization on liquid egg were done in recent years.Non-thermal sterilization can effectively kill microorganisms in liquid egg and keep properties and nutrition of liquid egg,but thermal sterilization cannot.This paper expounds the basic principle of several kinds of non-thermal sterilizations and the application in liquid eggs processing.
More and more studies of non-thermal sterilization on liquid egg were done in recent years.Non-thermal sterilization can effectively kill microorganisms in liquid egg and keep properties and nutrition of liquid egg,but thermal sterilization cannot.This paper expounds the basic principle of several kinds of non-thermal sterilizations and the application in liquid eggs processing.
引文
[1]黄小波,马美湖,等.液态蛋生产现状与关键技术探讨[J]中国家禽,2006,28(23):38-42.
[2]2014年全国食用畜产品加工业运行分析[J].农业工程技术,2015,14:13-15.
[3]张铭东.液态蛋杀菌工艺及其功能性质的研究[D].哈尔滨:哈尔滨商业大学,2015.
[4]范梅华,顾荣.液态蛋生产技术与应用[J].中国家禽,2009,31(24):74-75.
[5]李晓东.蛋品科学与技术[M].北京:化学工业出版社,2005.
[6]Huang E,Mittall G,Griffiths M.Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field,High Pressure and Ultrasound[J].Biosystems Engineering,2006,94(3):403-413
[7]王桂朝.液态蛋的冷杀菌技术研究[J].中国家禽,2011,33(23):40.
[8]马梦晴,高海生.食品杀菌与无菌包装新技术综述[J].河北科技师范学院学报,2015,29(3):39-44.
[9]李双,王成忠,唐晓璇.超高压技术在食品工业中的应用研究进展[J].山东食品发酵,2014,175(4):11-14.
[10]王蓉蓉,孙传范,等.超高压杀菌机制研究进展[J].高压物理学报,2012,26(6):701-708.
[11]Gulbanu I,Candan G,Alev B.Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella enteritidis in liquid whole egg[J],European Food Research and Technology,2003,217(3):244-248
[12]Ponce E,Pla R,Mor-Mur M,etal.Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure[J].Journal of Food Protection,1998,61(1):119-122
[13]Ponce E,Pla R,Sendra E,et al.Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg[J].International Journal of Food Microbiology,1998,43:15-19.
[14]Nemeth C,Dalmadi I,Mraz B,et al.Effect of high pressure treatment on liquid whole egg[J].High Pressure Research,2012,32(2):330-336.
[15]Lee D U,Heinz V,Knorr D.Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments.Biotechnology Progress[J],2001,(6):1020-5.
[16]Monfort S,Ramos S,et al.Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg[J].Innovative Food Science and Emerging Technologies,2012,14,p1-10.
[17]马先红.液态鸡蛋超高压杀菌工艺的研究[J].吉林化工学院学报.2010,27(4):32-35.
[18]白洁,彭义交,等.超高压加工蛋液贮藏过程中微生物及品质变化研究[J].食品科技.2014,39(11):34-38.
[19]孙汉巨,丁琦,等.超高压对鸭蛋蛋液杀菌及物性影响[J].食品科学.2011,32(3):23-26.
[20]苏娅,谢慧明,等.液态调味蛋清超高压杀菌增活工艺研究[J].安徽农业科学,2013,41(7):3129-3131.
[21]范林林,韩鹏祥,冯叙桥,等.电子束辐照技术在食品工业中的应用研究与进展[J].食品工业科技,http://www.cnki.net/kcms/detail/11.1759.TS.20140107.0907.009.html.
[22]陈冬梅,李铭,林娟.果蔬汁非热加工技术研究进展[J].农产品加工,2011,247(6):91-95.
[23]李影球,周光宏,徐幸莲.四种非热杀菌在肉类中的应用[J].食品工业科技,2013,17:354-359.
[24]黄小波,马美湖,等.液态蛋全蛋液辐照冷杀菌技术的研究[J].食品科学.2008,29(3):216-219.
[25]黄小波,马美湖,等.辐照杀菌对鸡蛋蛋白液特性的影响[J].农业工程学报.2009,(5).
[26]黄小波,马美湖,等.蛋黄液辐照杀菌技术研究[J].激光生物学报.2009,18(6):830-833.
[27]戴妍,韩兆鹏,等.辐照杀菌全蛋液贮藏期间抗氧化物活性及过敏源特性变化分析[J].农产品加工.2016,399(1):1-5.
[28]Huang S,Herald T J,Mueller D D.Effect of electron beam irradiation on physical,physiochemical,and functional properties of liquid egg yolk during frozen storage[J].Poultry Science,1997,76(11):1607-15.
[29]Serrano L E,Murano E A,Shenoy K,Olson D G.D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation[J].Poultry Science,1997,Vol.76(1),pp.202-6.
[30]闫岩,郦和生,任志峰.紫外杀菌技术的研究现状[J].石化技术,2011,18(4):60-63.
[31]赵宇瑛,柳承芳.紫外照射技术对果蔬贮藏保鲜的影响研究进展[J].长江大学学报,2011,8(12):25-257.
[32]耿亚娟,王艳颖,等.紫外照射对鲜切苹果营养品质的影响[J].食品工业科技,2016,37(1):331-337.
[33]Abdanan Mehdizadeh S,Minaei S,Karimi Torshizi M A,Mohajerani E.Effect of UV irradiation,sample thickness and storage temperature on storability,bacterial activity and functional properties of liquid egg[J].Journal of Food Science and Technology,2015,52(7):4414-22.
[34]Poliana M,Souza D E,Avelina Fernandez.Effect of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products[J].Food Control,2011,22(8):1385-1392.
[35]Sevcan U,Atilgan Mehmet R,Handan B A,Unluturk Mehmet S.Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation[J].International Journal of Food Microbiology,2010,142(3):341-347.
[36]Geveke D J,Torres D.Liquid egg white pasteurization using a centrifugal UV irradiator[J].International Journal of Food Microbiology,2013,162(1):43-47.
[37]曾庆梅,周先汉,等.高密度CO_2杀菌机制与协同措施研究现状[J].食品科学,2010,(1):251-257.
[38]刘书成,陈亚励,郭明慧,等.高密度C02在肉制品和水产品加工中的应用[J/OL].现代食品科技,2014 30(9):304-311.
[39]戴妍,范蓓,等.高密度CO2杀菌蛋清液贮藏期间抗氧化物活性以及过敏源特性变化分析[J].食品工业科技.2016,(12).
[40]李玉娜,迟玉杰,孙强.高密度CO2对全蛋液功能性质的影响[J].食品与发酵工业.2012(8).
[41]王洪芳,刘毅,等.高密度二氧化碳对蛋清液中沙门氏菌和大肠杆菌杀菌效果和杀菌动力学的研究[J].农产品加工(学刊).2011,(7).
[42]Garcia-Gonzalez L,Geeraerd A H,Elst K,et al.Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization[J].J Supercritical Fluids,2009,51:74-82.
[43]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.
[44]金伟,平雪良,等.高压脉冲电场杀菌系统的研究进展[J].食品与机械,2012,28(1):247-249.
[45]吴梨.高压脉冲电场作用下蛋清蛋白聚集机理与抑制聚集方法研究[D].无锡:江南大学,2015.
[46]范金波,侯宇,等.3种杀菌方式对蛋清液功能特性及蛋白结构的影响[J].食品与发酵工业.2014,(1).
[47]赵伟,杨瑞金,等.高压脉冲电场与温和热对液态蛋协同杀菌动力学和工艺研究[J].中国农学通报.2010,26(16):48-52.
[48]赵伟.高压脉冲电场子液态蛋杀菌中的应用及其对微生物和蛋白质的作用机制[D].无锡:江南大学,2009
[49]Raquel M M,Maria RG,et al.Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields[J].Journal of Food Science,2011,76(2):257-64.
[50]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]2014年全国食用畜产品加工业运行分析[J].农业工程技术,2015,14:13-15.
[3]张铭东.液态蛋杀菌工艺及其功能性质的研究[D].哈尔滨:哈尔滨商业大学,2015.
[4]范梅华,顾荣.液态蛋生产技术与应用[J].中国家禽,2009,31(24):74-75.
[5]李晓东.蛋品科学与技术[M].北京:化学工业出版社,2005.
[6]Huang E,Mittall G,Griffiths M.Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field,High Pressure and Ultrasound[J].Biosystems Engineering,2006,94(3):403-413
[7]王桂朝.液态蛋的冷杀菌技术研究[J].中国家禽,2011,33(23):40.
[8]马梦晴,高海生.食品杀菌与无菌包装新技术综述[J].河北科技师范学院学报,2015,29(3):39-44.
[9]李双,王成忠,唐晓璇.超高压技术在食品工业中的应用研究进展[J].山东食品发酵,2014,175(4):11-14.
[10]王蓉蓉,孙传范,等.超高压杀菌机制研究进展[J].高压物理学报,2012,26(6):701-708.
[11]Gulbanu I,Candan G,Alev B.Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella enteritidis in liquid whole egg[J],European Food Research and Technology,2003,217(3):244-248
[12]Ponce E,Pla R,Mor-Mur M,etal.Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure[J].Journal of Food Protection,1998,61(1):119-122
[13]Ponce E,Pla R,Sendra E,et al.Combined effect of nisin and high hydrostatic pressure on destruction of Listeria innocua and Escherichia coli in liquid whole egg[J].International Journal of Food Microbiology,1998,43:15-19.
[14]Nemeth C,Dalmadi I,Mraz B,et al.Effect of high pressure treatment on liquid whole egg[J].High Pressure Research,2012,32(2):330-336.
[15]Lee D U,Heinz V,Knorr D.Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments.Biotechnology Progress[J],2001,(6):1020-5.
[16]Monfort S,Ramos S,et al.Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg[J].Innovative Food Science and Emerging Technologies,2012,14,p1-10.
[17]马先红.液态鸡蛋超高压杀菌工艺的研究[J].吉林化工学院学报.2010,27(4):32-35.
[18]白洁,彭义交,等.超高压加工蛋液贮藏过程中微生物及品质变化研究[J].食品科技.2014,39(11):34-38.
[19]孙汉巨,丁琦,等.超高压对鸭蛋蛋液杀菌及物性影响[J].食品科学.2011,32(3):23-26.
[20]苏娅,谢慧明,等.液态调味蛋清超高压杀菌增活工艺研究[J].安徽农业科学,2013,41(7):3129-3131.
[21]范林林,韩鹏祥,冯叙桥,等.电子束辐照技术在食品工业中的应用研究与进展[J].食品工业科技,http://www.cnki.net/kcms/detail/11.1759.TS.20140107.0907.009.html.
[22]陈冬梅,李铭,林娟.果蔬汁非热加工技术研究进展[J].农产品加工,2011,247(6):91-95.
[23]李影球,周光宏,徐幸莲.四种非热杀菌在肉类中的应用[J].食品工业科技,2013,17:354-359.
[24]黄小波,马美湖,等.液态蛋全蛋液辐照冷杀菌技术的研究[J].食品科学.2008,29(3):216-219.
[25]黄小波,马美湖,等.辐照杀菌对鸡蛋蛋白液特性的影响[J].农业工程学报.2009,(5).
[26]黄小波,马美湖,等.蛋黄液辐照杀菌技术研究[J].激光生物学报.2009,18(6):830-833.
[27]戴妍,韩兆鹏,等.辐照杀菌全蛋液贮藏期间抗氧化物活性及过敏源特性变化分析[J].农产品加工.2016,399(1):1-5.
[28]Huang S,Herald T J,Mueller D D.Effect of electron beam irradiation on physical,physiochemical,and functional properties of liquid egg yolk during frozen storage[J].Poultry Science,1997,76(11):1607-15.
[29]Serrano L E,Murano E A,Shenoy K,Olson D G.D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation[J].Poultry Science,1997,Vol.76(1),pp.202-6.
[30]闫岩,郦和生,任志峰.紫外杀菌技术的研究现状[J].石化技术,2011,18(4):60-63.
[31]赵宇瑛,柳承芳.紫外照射技术对果蔬贮藏保鲜的影响研究进展[J].长江大学学报,2011,8(12):25-257.
[32]耿亚娟,王艳颖,等.紫外照射对鲜切苹果营养品质的影响[J].食品工业科技,2016,37(1):331-337.
[33]Abdanan Mehdizadeh S,Minaei S,Karimi Torshizi M A,Mohajerani E.Effect of UV irradiation,sample thickness and storage temperature on storability,bacterial activity and functional properties of liquid egg[J].Journal of Food Science and Technology,2015,52(7):4414-22.
[34]Poliana M,Souza D E,Avelina Fernandez.Effect of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products[J].Food Control,2011,22(8):1385-1392.
[35]Sevcan U,Atilgan Mehmet R,Handan B A,Unluturk Mehmet S.Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation[J].International Journal of Food Microbiology,2010,142(3):341-347.
[36]Geveke D J,Torres D.Liquid egg white pasteurization using a centrifugal UV irradiator[J].International Journal of Food Microbiology,2013,162(1):43-47.
[37]曾庆梅,周先汉,等.高密度CO_2杀菌机制与协同措施研究现状[J].食品科学,2010,(1):251-257.
[38]刘书成,陈亚励,郭明慧,等.高密度C02在肉制品和水产品加工中的应用[J/OL].现代食品科技,2014 30(9):304-311.
[39]戴妍,范蓓,等.高密度CO2杀菌蛋清液贮藏期间抗氧化物活性以及过敏源特性变化分析[J].食品工业科技.2016,(12).
[40]李玉娜,迟玉杰,孙强.高密度CO2对全蛋液功能性质的影响[J].食品与发酵工业.2012(8).
[41]王洪芳,刘毅,等.高密度二氧化碳对蛋清液中沙门氏菌和大肠杆菌杀菌效果和杀菌动力学的研究[J].农产品加工(学刊).2011,(7).
[42]Garcia-Gonzalez L,Geeraerd A H,Elst K,et al.Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization[J].J Supercritical Fluids,2009,51:74-82.
[43]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.
[44]金伟,平雪良,等.高压脉冲电场杀菌系统的研究进展[J].食品与机械,2012,28(1):247-249.
[45]吴梨.高压脉冲电场作用下蛋清蛋白聚集机理与抑制聚集方法研究[D].无锡:江南大学,2015.
[46]范金波,侯宇,等.3种杀菌方式对蛋清液功能特性及蛋白结构的影响[J].食品与发酵工业.2014,(1).
[47]赵伟,杨瑞金,等.高压脉冲电场与温和热对液态蛋协同杀菌动力学和工艺研究[J].中国农学通报.2010,26(16):48-52.
[48]赵伟.高压脉冲电场子液态蛋杀菌中的应用及其对微生物和蛋白质的作用机制[D].无锡:江南大学,2009
[49]Raquel M M,Maria RG,et al.Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields[J].Journal of Food Science,2011,76(2):257-64.
[50]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