陈美玉,周雅琪,黄佳茵,李 苑,葛雨珺,胡亚芹.真空低温加热制品的品质及安全性研究进展[J].食品安全质量检测学报,2020,11(5):1408-1413
真空低温加热制品的品质及安全性研究进展
Research progress on quality and safety of sous vide cooking food
投稿时间:2019-12-03  修订日期:2020-03-05
DOI:
中文关键词:  真空低温加热技术  动物源制品  植物源制品  微生物安全性  杂环胺  植物色素
英文关键词:sous vide cooking technology  animal product  plant product  microbial safety  heterocyclic amine  plant pigment
基金项目:国家自然科学基金面上项目(31871868)、宁波市公益计划重点项目(2019C10083)
作者单位
陈美玉 浙江大学生物系统工程与食品科学学院, 馥莉食品研究院, 智能食品加工技术与装备国家(地方)联合实验室,农业部农产品产后处理重点实验室, 农业部农产品营养功能评价实验室, 浙江省农产品加工技术研究重点实验室,浙江大学宁波研究院 
周雅琪 浙江大学生物系统工程与食品科学学院, 馥莉食品研究院, 智能食品加工技术与装备国家(地方)联合实验室,农业部农产品产后处理重点实验室, 农业部农产品营养功能评价实验室, 浙江省农产品加工技术研究重点实验室,浙江大学宁波研究院 
黄佳茵 浙江大学生物系统工程与食品科学学院, 馥莉食品研究院, 智能食品加工技术与装备国家(地方)联合实验室,农业部农产品产后处理重点实验室, 农业部农产品营养功能评价实验室, 浙江省农产品加工技术研究重点实验室,浙江大学宁波研究院 
李 苑 浙江大学生物系统工程与食品科学学院, 馥莉食品研究院, 智能食品加工技术与装备国家(地方)联合实验室,农业部农产品产后处理重点实验室, 农业部农产品营养功能评价实验室, 浙江省农产品加工技术研究重点实验室,浙江大学宁波研究院 
葛雨珺 浙江大学生物系统工程与食品科学学院, 馥莉食品研究院, 智能食品加工技术与装备国家(地方)联合实验室,农业部农产品产后处理重点实验室, 农业部农产品营养功能评价实验室, 浙江省农产品加工技术研究重点实验室,浙江大学宁波研究院 
胡亚芹 浙江大学生物系统工程与食品科学学院, 馥莉食品研究院, 智能食品加工技术与装备国家(地方)联合实验室,农业部农产品产后处理重点实验室, 农业部农产品营养功能评价实验室, 浙江省农产品加工技术研究重点实验室,浙江大学宁波研究院 
AuthorInstitution
CHEN Mei-Yu National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute of Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang University 
ZHOU Ya-Qi National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute of Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang University 
HUANG Jia-Yin National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute of Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang University 
LI Yuan National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute of Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang University 
GE Yu-Jun National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute of Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang University 
HU Ya-Qin National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute of Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang University 
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中文摘要:
      真空低温加热技术是指将原料或半成品食物经过真空密封包装后在较低温度(动物源制品50~70 ℃, 植物源制品80~100 ℃)下长时加热, 提高产品品质和安全性, 减少营养流失的方法。本文综述了真空低温加热技术对动物和植物源制品中的品质及安全性影响的研究进展, 总结了真空低温加热技术对动物源制品微生物安全性、物理性质、挥发性化合物以及杂环胺含量的影响, 并对真空低温加热前后植物源制品的质构特性以及热敏性化合物的结构和含量变化进行介绍。本文总结了该技术目前的应用现状及未来发展方向, 以期为真空低温加热技术在我国的广泛应用提供理论指导。
英文摘要:
      Sous vide cooking is defined as the process of raw materials or semi-cooked food under controlled conditions of relatively low temperature and long time, which food packaged in a hermetically sealed vacuum pouch or tray. Temperatures around 5070 ℃ and 80100 ℃ are used for animal and plant products, respectively. This technology can improve food physicochemical and safety properties, while reducing nutrients loss. This paper summarized the recent progress of the effect of sous vide cooking on the animal and plant food quality. The review started with a summary of the effects of sous vide cooking technology on microbial safety and physical properties, as well as changes on the content of volatile compounds and heterocyclic amine in animal food, and further discussed the changes in plant food, especially focusing on color, texture and heat-sensitive substances. This paper summarized the current application status and future trends, in order to provide theoretical guidance for the industrial application of sous vide cooking technology in China.
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