The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: A systematic review

被引：17

作者：

Tomasevic, Igor ^{[1
]}

Rajkovic, Andreja ^{[2
,3
]}

机构：

[1] Univ Belgrade, Anim Source Food Technol Dept, Fac Agr, Nemanjina 6, Belgrade 11080, Serbia

[2] Fac Biosci Engn, Dept Food Safety & Food Qual, Lab Food Microbiol & Food Preservat, B-9000 Ghent, Belgium

[3] Univ Belgrade, Dept Food Safety & Food Qual Management, Fac Agr, Belgrade 11080, Serbia

来源：

58TH INTERNATIONAL MEAT INDUSTRY CONFERENCE (MEATCON2015) | 2015年 / 5卷

关键词：

intense light pulses; sensory quality; red meat; meat products; game; poultry; seafood; SHELF-LIFE EXTENSION; LISTERIA-MONOCYTOGENES; UV-LIGHT; ULTRAVIOLET-LIGHT; INACTIVATION; CHICKEN; DECONTAMINATION; PATHOGENS;

D O I：

10.1016/j.profoo.2015.09.081

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes the instrumental color values of meat, poultry, game and meat products. The use of ILP on seafood regarding its influence on sensory quality is promising. (C) 2015 The Authors. Published by Elsevier Ltd.

引用

页码：285 / 288

页数：4

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