Abstract:As a non-thermal sterilization technology, ultra-high pressure sterilization can protect the thermosensitive nutrients and maintain the texture of food, demonstrating unique technical advantages in the processing of prepared dishes. By a review of domestic and foreign literature and performance of relevant equipment, this paper introduced the principle, equipment, and parameters of ultra-high pressure sterilization. Considering the parameters of ultra-high pressure sterilization and the effects of food ingredients on the pressure tolerance of different microbial species, the factors affecting the effect of ultra-high pressure sterilization were analyzed. In addition, the effects of ultra-high pressure sterilization on the physical and chemical properties, sensory quality, enzyme activity, microorganisms count and bioactive substances of prepared dishes were summarized. Finally, the problems and solutions of the current application of ultra-high pressure sterilization in the processing of prepared dishes were pointed out. The review aims to provide reference for the application of ultra-high pressure sterilization in the prepared dish industry.
