非热加工技术在水产蛋白加工中的应用研究进展

Research progress on applications of non-thermal processing technologies in aquatic protein processing

中文关键词:  非热加工  超声波  超高压  高密度CO2  冷等离子体  辐照  水产品  蛋白质

英文关键词:non-thermal processing  ultrasonic  ultra-high pressure  dense phase carbon dioxide  cold plasma  irradiation  aquatic products  protein

中文摘要:

      近年来, 非热加工技术在水产品加工领域受到广泛关注。非热加工技术可对水产蛋白进行改性处理, 改善其功能特性, 提高其利用率, 实现其高值化利用, 并可减少热敏性营养物质的损失。与传统热加工相比, 非热加工技术在保障食品安全、保持食品原有的营养和品质等方面表现出了更好的应用前景。本文综述了超声波、超高压、高密度CO2、冷等离子体、辐照等非热加工技术在水产蛋白加工中的应用, 并阐述了各种非热加工技术对水产蛋白的高级结构及功能特性的影响, 可为拓宽水产蛋白的加工利用途径提供理论支撑。但是新兴的非热加工技术目前仍处于开发研究阶段, 大规模的工业应用仍需要更多和更深入的研究。

英文摘要:

      In recent years, the applications of non-thermal processing technology have received extensive attention in the field of aquatic product processing. Non-thermal processing technologies have been used to modify aquatic protein, improve its functional characteristics, increase its utilization rate, achieve its high value utilization, and reduce the loss of heat sensitive nutrients. Compared with traditional thermal processing, non-thermal processing technology shows a better application prospect in guaranteeing food safety and maintaining the original nutrition and quality of food. This paper summarized the applications of non-thermal processing technologies in the processing of aquatic protein such as ultrasonic, ultra-high pressure, high-density CO2, cold plasma, and irradiation, and described the influence of advanced structural and functional properties of non-thermal processing methods on aquatic protein, which would provide theoretical support for expanding the processing and utilization of aquatic protein. However, the emerging non-thermal processing technologies are still in the development or research stage, and large-scale industrial applications still need more in-depth research.