| 超高压处理技术在水产品保鲜中的研究进展 |
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| 引用本文： | 陈扬易,谢晶,钟小凡,蓝蔚青,朱婉瑜,刘嘉璇.超高压处理技术在水产品保鲜中的研究进展[J].食品与机械,2015,31(4):266-270. |
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| 作者姓名： | 陈扬易 谢晶 钟小凡 蓝蔚青 朱婉瑜 刘嘉璇 |
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| 作者单位： | 上海海洋大学食品学院，上海 201306；上海水产品加工及贮藏工程技术研究中心，上海 201306 |
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| 基金项目： | 广东海洋大学广东省水产品加工与安全重点实验室开放课题（编号：GDPKLAPPS1504）；上海海洋大学科技发展专项基金（编号：A2-0209-14-200061）；2014年上海海洋大学骆肇荛大学生科技创新基金（编号：A1-0204-14-0015-34） |
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| 摘 要： | 超高压技术是指对食品施加100 MPa以上的压力,使其在常温或较低温度下达到杀菌效果的冷杀菌处理技术。文章系统阐述超高压处理技术对水产品中的微生物、酶、组织结构、色泽、风味与营养成分等方面的影响,并对超高压技术在水产品杀菌保鲜中的应用进行总结与展望。
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| 关 键 词： | 超高压处理 水产品 保鲜 研究进展 |
| 收稿时间： | 2015/3/27 0:00:00 |
Research progress on ultra-high pressure technology for preservation of aquatic products |
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| CHENYangyi,XIEJing,ZHONGXiaofan,LANWeiqing,ZHUWanyu,LIUJiaxuan.Research progress on ultra-high pressure technology for preservation of aquatic products[J].Food and Machinery,2015,31(4):266-270. |
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| Authors: | CHENYangyi XIEJing ZHONGXiaofan LANWeiqing ZHUWanyu LIUJiaxuan |
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| Affiliation: | College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China |
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| Abstract: | Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed. |
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| Keywords: | ultra-high pressure processing aquatic products fresh-keeping research progress |
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