超高压技术在水产品贮藏与加工中的应用研究进展

超高压技术以其独特的优势，在改善水产品理化、微生物及感官品质方面显示出了巨大潜力。超高压具杀菌、灭酶、抑制腐败物质生成及保持质地等效果，可改善贮藏期间水产品的感官品质、延长货架期。水产品脱壳、凝胶化及快速冷冻/解冻是超高压杀菌技术的延伸，是今后超高压技术在水产品贮藏与加工应用中的主要研究领域及发展方向，如何减轻或利用超高压引起的色变、熟化及脂肪氧化现象是超高压技术在水产品贮藏与加工应用中亟待解决的问题。

Advances in Application of Ultra High Pressure for Preservation and Processing of Aquatic Products

The application of ultra high pressure (UHP) for preservation and processing of aquatic products has shown a
great potential for improving the physicochemical, microbial and sensory quality of aquatic products. UHP can inactivate
microorganisms and autolytic enzymes, inhibit the formation of putrefactive compounds, maintain the texture of aquatic
products and thus results in higher sensory quality and an extended shelf life when compared to untreated aquatic products.
UHP sterilization has been extended to pressure-induced shucking, pressure-induced gelation and quick freezing/thawing,
which represent potential new directions for future research and development of UHP for preservation and processing of
aquatic products. How to alleviate/utilize the pressure-induced discoloration, cooked appearance and lipid oxidation is an
urgent problem to be solved for the application of UHP for preserving and processing aquatic products.