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

LAN Weiqing; ZHANG Bingjie; XIE Jing

doi:10.11858/gywlxb.20210862

Volume 36 Issue 2

Apr 2022

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Chinese Journal of High Pressure Physics > 2022 > 36(2): 025901.

LAN Weiqing, ZHANG Bingjie, XIE Jing. Research Progress on the Application of Ultra-High Pressure Combined with Other Preservation Technologies in Aquatic Products[J]. Chinese Journal of High Pressure Physics, 2022, 36(2): 025901. doi: 10.11858/gywlxb.20210862

Citation:

LAN Weiqing, ZHANG Bingjie, XIE Jing. Research Progress on the Application of Ultra-High Pressure Combined with Other Preservation Technologies in Aquatic Products[J]. Chinese Journal of High Pressure Physics, 2022, 36(2): 025901. doi: 10.11858/gywlxb.20210862

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

doi: 10.11858/gywlxb.20210862

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

Received Date: 09 Aug 2021
Rev Recd Date: 27 Aug 2021

Abstract

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

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References(57)

References

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

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