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| Progress in Research on the Effect of Ultrahigh Pressure Sterilization on Soy Sauce and Pot-Roast Meat Products |
| LIU Yangming, LU Shiling, WANG Qingling, LI Baokun, DONG Juan* |
| College of Food, Shihezi University, Shihezi 832000, China |
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Abstract In recent years, with the rapid development of people’s living standards, there is growing consumer demand for a healthy and nutritious diet. Soy sauce and pot-roast meat products, low-temperature meat products, are traditional Chinese meat products that are popular among consumers and have a promising market for they retain the original nutrients and flavor of raw materials. Because soy sauce and pot-roast meat products are not completely sterilized, potentially leading to secondary contamination during subsequent processing steps, the shelf life of soy sauce and pot-roast meat products is often short, restricting the development of this industry. This article presents a review of the application of ultrahigh pressure for the sterilization of soy sauce and pot-roast meat products and its effect on the quality changes of soy sauce and pot-roast meat products during storage. Moreover, the crucial factors affecting quality attributes such as sensory quality, microbial growth, protein structure, lipid oxidation, pH and total volatile base nitrogen (TVB-N) are discussed, and the future research directions and the latest progress in this field are elaborated.
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2017, Vol. 31 
