Research Progress on the Sterilization Mechanism of Pulse Light and Its Efficacy on the Meat Foods

Yanying XIE; Geer AN; Luying BAO; Zhibo HUANG; Xiufang XIA

doi:10.13386/j.issn1002-0306.2020070041

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 405-411. > DOI: 10.13386/j.issn1002-0306.2020070041

XIE Yanying, AN Geer, BAO Luying, et al. Research Progress on the Sterilization Mechanism of Pulse Light and Its Efficacy on the Meat Foods[J]. Science and Technology of Food Industry, 2021, 42(9): 405−411. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070041.

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Research Progress on the Sterilization Mechanism of Pulse Light and Its Efficacy on the Meat Foods

College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: July 05, 2020
Available Online: March 15, 2021

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Abstract

Abstract

Pulsed light is a new type of non-thermal sterilization technology, which uses broad spectrum, instantaneous and high energy pulsed light to prevent bacterial cell DNA replication, destroy protease activity and its spatial structure, and cause the leakage or loss of the integrity of soluble matter in the cell. This paper reviews the sterilization mechanism and influencing factors of pulsed light, analyzes the inactivation effect of pulsed light on pathogenic microorganisms (Salmonella, Listeria monocytogenes, Escherichia coli, etc.) that are common in meat foods, explains the influence of meat color, flavor and sensory quality, and finally provides suggestions and theoretical support for the application of pulsed light sterilization technology in meat food processing.
- meat,
- pulsed light,
- sterilization mechanism,
- sterilization efficacy,
- quality change

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References

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