摘要
水产品捕捞后,由于微生物与内源酶的作用,在脂肪氧化等其他因素的影响下,感官品质下降,采用适当的处理手段可以延缓其劣变。超高压技术具有压力传递均匀、杀菌效果好、灭酶彻底等特点,能保全食品加工前的色泽、香味及各类营养成分,同时还可以赋予食品新的口感,具有低能耗、高效率、无二次污染、操作简便等优点。在介绍超高压处理技术主要优缺点、工作原理与作用机制的基础上,阐述了该技术在水产品灭菌、钝酶与加工改性等方面的应用研究进展,提出超高压处理可联合物理、化学及生物保鲜技术提升作用效果,并对超高压技术在水产品中的发展前景予以展望。
The quality of aquatic products decreases after fishing due to the action of microorganisms,endogenous enzymes,lipid oxidation,and other factors.Appropriate treatment can delay aquatic products deterioration.The ultra-high pressure technology(UHP)has the advantages of uniform pressure transmission,good sterilization and enzyme inactivation effect,low energy consumption,high efficiency,no secondary pollution,and simple operation.UHP can not only remain the original color,flavor and various nutrients of food,but also give food a new taste.Based on the introduction of main advantages,disadvantages and working principle of UHP,the research progress of UHP technology in sterilization,enzyme inactivation and processing modification of aquatic products were summarized.UHP combined with physical,chemical and biological preservation technologies can improve sterilization and enzyme inactivation effect and food quality,and the future development of UHP technology in aquatic products was prospected.
作者
蓝蔚青
张炳杰
谢晶
LAN Weiqing;ZHANG Bingjie;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China)
出处
《高压物理学报》
CAS
CSCD
北大核心
2022年第2期195-202,共8页
Chinese Journal of High Pressure Physics
基金
“十三五”国家重点研发计划重点专项(2019YFD0901602)
现代农业产业技术体系建设专项(CARS-47-G26)
上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)。
关键词
水产品
超高压
保鲜技术
研究进展
灭菌
钝酶
aquatic products
ultra-high pressure
preservation technology
research progress
sterilization
enzyme inactivation
