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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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ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan. Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish[J]. Meat Research, 2026, 40(5): 27-35. |
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2017, Vol. 31 
