학술논문
Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment
이용수 8
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Gyeong Mi Lee Jung-Kue Shin
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제2호, 309~325쪽, 전체 17쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2024.03.31
4,840원
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국문 초록
The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4–2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1–4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1–7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.
영문 초록
목차
Introduction
Intense Pulsed Light System
Inactivation and Repair Mechanism
Processing Factors of Intense Pulsed Light Treatment
Meat and Processed Meat Products
Egg Products
Dairy Products
Industrial Application of Intense Pulsed Light treatment
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
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- 3D Printing of Materials and Printing Parameters with Animal Resources: A Review
- Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
- The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
- Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis
- The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
- Current Research, Industrialization Status, and Future Perspective of Cultured Meat
- Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork
- Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders
- Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review
- Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
- Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents
- Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment
- Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome
- Modern Concepts of Restructured Meat Production and Market Opportunities
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