超高压技术在水产品贮藏加工应用中的研究进展

Research progress of ultra-high pressure technology in storage and processing of aquatic products

中文关键词:  超高压  水产品  蛋白质变性  抑菌

英文关键词:ultra-high pressure  aquatic products  protein denaturation  bacteriostatic

中文摘要:

      超高压处理技术是当今热门的非热加工技术, 采用冷加工的纯物理方法, 处理方式简单快捷, 它通过常温或低温杀菌灭酶的方式延长水产品货架期, 保障水产品的质量安全, 且仅小幅度改变物料的色泽和香气, 保持食物固有的营养、品质、风味以及新鲜度。本文综述了超高压处理技术的原理, 对水产品中微生物、酶活的作用机制和影响, 以及超高压对水产品营养和物理性质等方面的影响, 结合目前国内外超高压技术在水产领域的应用和研究进展, 指出其存在的问题和未来的发展方向, 以期为该技术的深入研究提供参考。

英文摘要:

      Ultra-high pressure processing technology is today's popular non-thermal processing technology, using pure physical methods of cold processing, the processing method is simple and fast. It prolongs the shelf life of aquatic products by means of normal temperature or low temperature sterilization and enzyme elimination, guarantees the quality and safety of aquatic products, and only changes the color and aroma of the materials to a small extent, and maintains the inherent nutrition, quality, flavor and freshness of the food. This paper reviewed the principles of ultra-high pressure treatment technology, the mechanism and impact of microbial and enzyme activities in aquatic products, and the effects of ultra-high pressure on the nutritional and physical properties of aquatic products. Combined with the current application and research progress of ultra-high pressure technology in the field of aquatic products, the problems and future development directions were pointed out, in order to provide references for the in-depth study of this technology.