Advances in Application of Non-thermal Sterilization Technologies to Control Pathogens in Low Temperature Chicken Products
SUN Jinyue, SUN Zhilan, WU Haihong, LIU Fang, XIONG Qiang, XU Weimin
1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
Abstract：Having good sensory quality and retaining the original nutrition of chicken meat, low temperature chicken products have become a trend in the processing of meat products in China. Low temperature chicken products are easily contaminated with some foodborne pathogens during their processing and storage due to their high water contents and pH values, affecting food quality and safety and even leading to foodborne diseases. Therefore, it is crucial to use an appropriate sterilization technology to control the contamination of foodborne pathogens in order to prolong the storage life of low temperature chicken products. As thermal sterilization technology is unsuitable for low-temperature chicken products, the application of non-thermal sterilization technology is particularly important. Nowadays, there are some non-thermal sterilization technologies commonly used in the processing of low temperature chicken products, including ultra-high pressure, irradiation, ultrasound, low-temperature plasma, pulse ultraviolet, pulse electric field, and pulse microwave. In this paper, the mechanism of these seven sterilization technologies and their effect in controlling pathogenic bacteria in different low-temperature chicken products during processing are summarized, which will provide reference for the future application of non-thermal sterilization technology in low-temperature meat products.
孙晋跃，孙芝兰，吴海虹，刘 芳，熊 强，徐为民. 非热杀菌技术在低温鸡肉制品致病菌控制中的应用研究进展[J]. 肉类研究, 2020, 34(8): 84-90.
SUN Jinyue, SUN Zhilan, WU Haihong, LIU Fang, XIONG Qiang, XU Weimin. Advances in Application of Non-thermal Sterilization Technologies to Control Pathogens in Low Temperature Chicken Products. Meat Research, 2020, 34(8): 84-90.
2020, Vol. 34 
