高密度CO2是一种新型的非热食品加工技术，具有加工条件温和、对热敏物质破坏小、能有效保持食品营养、风味和新鲜度等许多优点。近年来，高密度CO2在食品加工领域的应用研究越来越多，但目前研究主要集中在液体食品的杀菌效果和动力学、钝酶效果和动力学、及其对品质的影响方面；由于固体食品体系复杂，CO2不易渗透，使得高密度CO2处理固体食品的研究还相对较少。本文重点对高密度CO2在肉制品和水产品加工中应用的研究进展进行综述，分析高密度CO2对肉制品和水产品的杀菌、肌肉品质（pH、色泽、保水性、质构、嫩度、营养成分、呈味成分等）、蛋白质等的影响规律和作用机理，并对今后高密度CO2加工技术的研究重点进行展望，为推动高密度CO2在肉制品和水产品加工中的应用研究和产业化提供参考。

Dense-phase carbon dioxide is a novel non-thermal food processing technology, which has many advantages such as mild processing conditions, minimal damage of heat-sensitive material, effective preservation of food nutrients, flavor, and freshness. Recently, several studies have evaluated the application of dense-phase carbon dioxide in food processing, but these have mainly focused on liquid food sterilization and kinetics, enzyme inactivation and kinetics, and its effects on food quality. Studies of dense-phase carbon dioxide in solid food processing are relatively scarce because solid food systems are complex, owing to the low CO2 permeability. In this article, various studies evaluating the application of dense-phase carbon dioxide in the processing of meat and aquatic products are reviewed, and its effects on sterilization of meat and aquatic products, muscle quality (including pH, color, water-holding capacity, texture, tenderness, nutrients, flavor, etc.) are discussed. In addition, key points for future research regarding this novel processing technology are presented. This review can provide a reference to promote further research on the industrial applications of dense-phase carbon dioxide in meat and aquatic product processing.

国家自然科学基金资助项目（31371801）；广东省教育厅创新课题（2012KJCX0062）；现代农业产业技术体系专项基金（CARS-47）；广东省水产蛋白改性技术研究团队专项经费（2011A020102005）