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Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제44권 제2호
- : SCOPUS, SCIE
- 2024.03
- 309 - 325 (17 pages)
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.
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