热处理方式对动物源肉类食品品质影响的研究进展
Progress in the effect of thermal processing on quality of meat deriving from animals
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摘要: 热处理方式是动物源肉类食品加工中用于达到肉类食品卫生要求和改善肉类食品品质的重要方式。本文阐述食品的不同热处理方式的类型和特点,其中热杀菌方式对动物源肉类食品的安全影响甚微,新型工业烹饪方式有助于保证动物源肉类食品的安全;同时,分析了不同热处理方式对动物源肉类食品一般营养成分的影响,其中着重分析了蛋白质和脂肪酸部分;最后,从外观、风味和质地三个方面剖析了不同热处理方式对动物源肉类食品感官品质的影响。本篇综述以期为结合动物源肉类食品的特性,针对不同的加工处理目的,寻找高效可行的热处理方式提供参考依据。Abstract: Thermal processing is an important way to meet the health requirements and improve the quality of meat products in animal- derived food processing.In this paper,it describes the types and characteristics of different food thermal processing.Among different food thermal processing : it is little importance for thermal processing on the safety of animal- derived food.But it is helpful to ensure the safety of animal- derived food on new industrial cooking methods.At the same time,effects of different thermal processing on the general nutritional composition of animal- derived food are analyzed,especially protein and fatty acid.Finally,it dissects effects of different thermal processing on sensory quality of animal- derived food from three aspects: appearance,flavor and texture.This review would provide a theoretical basis to find efficient and feasible thermal processing for different processing purposes combined with the characteristics of animal- derived food.
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