超高压联合其他保鲜技术在水产品中应用的研究进展

蓝蔚青; 张炳杰; 谢晶

doi:10.11858/gywlxb.20210862

超高压联合其他保鲜技术在水产品中应用的研究进展

doi: 10.11858/gywlxb.20210862

蓝蔚青^{1, 2,},
张炳杰¹,
谢晶^{1, 2,*, ,}

1.
上海海洋大学食品学院，上海　201306
2.
上海水产品加工及贮藏工程技术研究中心，食品科学与工程国家级实验教学示范中心（上海海洋大学），上海　201306

基金项目: “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）

详细信息

作者简介:
蓝蔚青（1977－），男，博士，高级工程师，主要从事食品保鲜技术研究. E-mail：wqlan@shou.edu.cn

通讯作者:
谢　晶（1968－），女，博士，教授，主要从事食品冷冻冷藏工程研究. E-mail：jxie@shou.edu.cn

中图分类号: S983; O521.9
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出版历程
- 收稿日期: 2021-08-09
- 修回日期: 2021-08-27

Research Progress on the Application of Ultra-High Pressure Combined with Other Preservation Technologies in Aquatic Products

LAN Weiqing^{1, 2
,},
ZHANG Bingjie¹,
XIE Jing^{1, 2,*
, ,}

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
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

摘要

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。
- 水产品 /
- 超高压 /
- 保鲜技术 /
- 研究进展 /
- 灭菌 /
- 钝酶
Abstract: 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.
- aquatic products /
- ultra-high pressure /
- preservation technology /
- research progress /
- sterilization /
- enzyme inactivation

HTML全文

图 1 超高压技术的主要作用机制^[24-26]

Figure 1. Main working mechanism of ultra-high pressure technology^[24-26]

下载: 全尺寸图片幻灯片

表 1 常用的水产品物理保鲜方式及其主要特点及应用实例

Table 1. Common physical preservation methods and main characteristics of aquatic products

Methods	Advantages	Disadvantages	References
Cryopreservation	Simple operation, low cost and wide application range	The sensory quality is affected, and some methods have short shelf life or high requirements for equipment	Hu, et al.^[8] Liu, et al.^[9] Chen, et al.^[10]
Modified atmosphere preservation	Safe and efficient, long storage time	Expensive equipment, high concentration of CO₂ lead to the decline of water holding capacity, and affect the flavor and taste	Dewi, et al.^[11] Das, et al.^[12] Esteves, et al.^[13]
Ultra-high pressure processing	Sterilization is efficient and complete, energy saving and environmental protection, high safety and good food taste	The cost is high, affect the appearance of food, and some foods are slightly cooked	Wang, et al.^[14] Luo, et al.^[15]

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