Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency

• 발행기관: 한국축산식품학회
• 저자명: Prabhathma Yasasvi Rathnayake Rina Yu So Eun Yeo Yun-Sang Choi Seonae Hwangbo Hae In Yong
• 간행물 정보: 『Food Science of Animal Resources』제45권 제1호, 199~222쪽, 전체 24쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.01.01

국문 초록

Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based products. Since animal-based foods are vital resources of nutrients, it is essential to ensure their microbial safety which may not be ensured by traditional food preservation methods. Although thermal food preservation methods ensure microbial inactivation, they may degrade the nutritional value, physicochemical properties, and sensory qualities of food. Consequently, non-thermal, ultrasound food preservation methods are used in the food industry to evaluate food products and ensure their safety. Ultrasound is the sound waves beyond the human audible range, with frequencies greater than 20 kHz. Two types of ultrasounds can be used for food processing: low-frequency, high-intensity (20–100 kHz, 10–1,000 W/cm2 ) and highfrequency, low-intensity (>1 MHz, <1 W/cm2 ). This review emphasizes the application of ultrasound to improve the microbial safety of animal-based foods. It further discusses the ultrasound generation mechanism, ultrasound technique for microbial inactivation, and application of ultrasound in various processing operations, namely thawing, extraction, and emulsification.

목차

Introduction

Generation of Ultrasound

Mechanism for Microbial Inactivation

Application for Microbial Inactivation on Different Animal Products

Other Applications for Different Processing Steps

Conclusion

References

키워드

meat product dairy product ultrasound antimicrobial effect processing properties