Quality and Safety Improvement of Premade Cuisine by Novel Food Processing Technologies(新型食品加工技术提升预制菜肴质量与安全)

作者：WU Xiaomeng(吴晓蒙), RAO Lei(饶雷), ZHANG Hongchao(张洪超), HU Xiaosong(胡小松), Liao Xiaojun · 发表于：SHILAP Revista de lepidopterología · 年份：2022 · DOI：10.12301/spxb202200904 · 研究领域：Freezing and Crystallization Processes、Food Quality and Safety Studies、Food Industry and Aquatic Biology

Various premade cuisine have a long history in China. It satisfied the consumers' demand for taste, nutrition, and convenience, thus showing accelerated growth in recent years. The concept and classification of premade cuisine were defined, and the current challenges in raw materials, food quality, food safety, and standards were proposed. The application trends of relevant novel food processing technologies were summarized. Innovative Preconditioning and cooking technologies improved the color, texture, aroma, taste, and nutritional value of premade cuisine. Novel sterilization technologies use moderate processing intensity to balance food safety and quality. Rapid freezing technologies increased production efficiency and minimized their impact on quality. The application of smart packaging technologies and intelligent logistics can enable the stability of premade cuisine during storage and transportation. This review aims to summarize current information on novel food processing technologies to obtain safe and high-quality premade cuisine, which would provide references to future studies and the healthy development of the industry.(我国预制菜肴历史悠久,种类多样,满足了现代消费者对食品味道、营养、便捷性的需求,近年来发展迅速。从预制菜肴生产加工出发,明确了其内涵和外延,梳理了我国预制菜肴现阶段面临的原料、质量、安全、标准等方面存在的主要问题,并归纳了相关新型食品加工技术的应用趋势。新型预调理与烹饪技术可以实现菜肴色泽、质构、香气、滋味和营养成分的有效提升；新型杀菌技术依靠较低的处理强度,在保障安全性和保持品质之间达到平衡；快速冷却与冷冻技术在提高生产效率的同时对品质的影响最小；智能包装技术、物流智能控制技术的应用实现了预制菜肴流通中的品质稳定。研究总结和展望了提升预制菜肴质量与安全的加工新技术,以期为未来的研究指明方向,为预制菜肴产业的进一步健康发展提供参考。)