冷杀菌技术在水产品贮藏与加工中的应用

综述国内外冷杀菌技术在水产品贮藏加工中的应用进展,主要介绍超高压杀菌、臭氧杀菌、高压脉冲电场杀菌、辐照杀菌、脉冲强光杀菌、微波杀菌、生物杀菌等技术的作用原理、优缺点及其在水产品贮藏加工的应用,简要分析冷杀菌技术的发展趋势,旨在为冷杀菌在水产品贮藏加工中的推广应用及提高水产品安全和保持水产品营养的研究提供借鉴。     

超高压技术在水产品加工中的应用

超高压加工技术可用于食品杀菌、灭酶、保持自然风味与质构改善等,是目前国际上最热门的食品加工技术之一。本文介绍了超高压加工的基本原理,综述了超高压在杀灭水产品中微生物,提高贮藏性能,改善水产品品质,提取色素等水产品加工中的应用。     

水产品加工中蛋白酶的应用进展

我国水域辽阔,水产资源十分丰富,水产品产量已连续23年位居世界首位,水产养殖总量约占全球20%。传统加工工艺处理水产品具有加工利用率低、副产物较高、经济效益差等缺点。将蛋白酶技术应用于水产品加工,可有效提升产品品质,提高资源利用率。目前国内外对蛋白酶在水产品中应用的研究,主要集中于利用蛋白酶获得功能性多肽和氨基酸;通过分解蛋白质破坏组织内部结构得到高产优质鱼油;通过外加蛋白酶缩短鱼露发酵时间。另有少数学者研究发现,蛋白酶水解产物可以作为新型鱼糜抗冻剂。水产品加工过程中的副产物是水产品开发过程中迫切需要解决的难题,利用蛋白酶技术,可将副产物加工成具有较高营养价值的鱼油、鱼露等产品。本文主要综述了蛋白酶种类及其在水产品加工中的研究进展。     

超高压技术在水产品保鲜加工中的应用分析

在传统的水产品生产加工过程中,由于受技术条件的限制,水产品在长距离运输中难以达到保鲜效果,甚至落后的保鲜技术可能会造成水产品的变质等。而近年来,超高压技术在水产品保鲜加工中充分发挥了其技术优势。作为一种非热食品加工技术,超高压技术满足了人们对食物保鲜的要求。基于此,本文分析了超高压技术在水产品保鲜加工中的具体应用。     

我国水产品行业风险因素分析

<正>我国水产品总产量占世界的1/3以上,目前已形成一大批包括鱼糜制品加工、干制品加工、冷冻制品加工和保鲜水产品加工在内的现代化水产品加工企业。然而,在发展过程中也存在一系列深层次的问题,如水体污染导致的鲜活水产品重金属污染、在鱼病防治过程中盲目使用药物,这些都会造成水产品中药物残留过高。因此必须     

动物性水产品过敏原及其消减技术研究进展

动物性水产品加工除了需要解决贮藏保鲜及风味等问题外,如何消除水产品的致敏性也是水产品加工的一大难题。本文综述动物性水产品中多种过敏原及其特性,介绍近年来酶解技术、超高压技术、辐照技术、美拉德反应和微生物作用等食品加工技术在水产品过敏原消减方面的研究进展,分析其存在的局限性,并探讨技术间联用用于过敏原消减,以期为生产加工低敏或脱敏产品提供参考。     

超高压技术在水产品加工中的应用

超高压技术被认为是现代食品工程的高新技术之一。本文介绍了超高压技术在鱼、虾、贝、藻等水产品加工中的应用和超高压处理后的水产品主要营养成分的变化,分析了超高压技术在水产品加工中面,临的问题,探讨了超高压技术在水产品加工中的发展方向。     

非热杀菌技术在水产品保鲜中的应用研究进展

水产品营养美味,深受广大消费者喜爱,但其水分及蛋白质含量较高,导致水产品极易受微生物作用造成腐败变质,因此需要采用合适的保鲜方法来防止或延缓腐败,保证其品质。非热杀菌技术作为一种新技术,有别于传统食品加工中采用的热杀菌,能够有效保护食品的色、香、味及营养成分。本文综述水产品在贮藏过程中致腐及致病微生物的种类、分布及危害,并综述超高压技术、高密度二氧化碳技术、辐照技术、低温等离子体技术、高压静电场技术、臭氧技术及酸性电解水技术的机制及研究进展,同时对非热杀菌技术在水产品保鲜中的应用及发展趋势进行了探讨。     

高压加工技术在食品加工中的应用研究

高压加工技术是目前世界食品加工业中的一项高新技术,本文详细介绍了高压加工技术的原理：高压加工食品的特点：保持食品的营养价值,保持食品原有的色泽和风味,节约能源缩短生产时间,延长产品的保质期和简化生产工艺;高压加工技术在食品加工中的应用;高压灭菌、高压速冻、高压解冻和不冻冷藏、改良食品品质和风味;高压加工设备。     

水产品腥味物质提取分析技术研究进展

水产品自身携带的腥臭味在很大程度上限制水产品加工生产与消费,探讨水产品腥味物质的提取和分析技术对水产品加工生产具有重要意义。该文对近年国内外水产品腥味物质的提取技术和分析技术进行综合阐述,并对提取、分析技术进行优缺点对比,旨在为腥味脱除和水产品高值化加工生产提供参考。     

高压对牛乳理化性质和成分的影响

高压食品加工是一种非热杀菌技术,是指在室温或低温下用100-800MPa高压处理食品。与传统的热杀菌比较,它具有很多优点,不仅能杀死微生物钝化酶类,而对食品的营养成分和感官品质改变较小。本文综述了高压处理对牛奶物理化学性质和成分的影响。     

非热杀菌技术杀灭食品中芽孢效能及机理研究进展

传统热杀菌会对食品品质产生不利影响,造成食品颜色变化、产生异味、营养损失等不良后果;非热杀菌技术是食品工业新型加工技术,处理过程中可以保持相对较低的温度,对食品的色、香、味以及营养成分影响较小;同时有利于保持食品中各种功能成分的生理活性,可以满足消费者对高品质食品的要求。芽孢在加工过程中抗性强,在食品中萌发和生长的潜力较大,因此,利用低热或非热灭菌技术对芽孢进行灭活是当前食品工业面临的严峻挑战和重要课题。本文综述现有非热杀菌技术（如高静压技术、高压CO2技术、低温等离子体技术、紫外辐射技术、高压脉冲电场技术等）独立处理或与其他处理技术相结合对芽孢灭活的效果及其机理,着重讨论其在食品行业中的应用以及芽孢灭活的分子机制,以期为生产安全食品、减少不同种类食品中微生物污染提供解决方案。     

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.     

Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables

High pressure processing (HPP) is a relatively new food preservation processing technology that enhances food safety and shelf-life without compromising organoleptic qualities. There has been little research on the impact of HPP on the nutritional and health-promoting properties of foods to date and most of it has focused on juices and purees of fruit such as oranges and tomatoes. The objective of this study was to determine the effects of HPP treatment at two pressure levels (400 MPa; 600 MPa) on antioxidant activity, total carotenoid content and carotenoid availability in vitro, of three commonly consumed vegetables. Antioxidant capacity and total carotenoid content differed between vegetables but were unaffected by HPP treatment. In vitro availability of specific carotenoids also varied greatly between vegetables (3–35%). HPP altered availability of carotenoids according to the type of vegetable treated and processing pressure applied, however the magnitude of the responses was minor.

Industrial relevance

This study provides further scientific evidence of the benefits of high pressure processing in retaining the nutritional attributes of fresh foods. Antioxidant activity and levels of carotenoids before and after exposure to high pressures (up to 600 MPa for 2 min) were essentially no different. Also, the data suggest that micronutrients and phytochemicals in certain vegetables may be made more bioavailable by high pressure treatment. From a nutritional perspective, high pressure processing is an attractive food preservation technology and clearly offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier food products.     

超高压在冷藏肉类产品贮藏保鲜中的应用研究进展

超高压加工是一个物理过程,对食品中的维生素、色素和风味物质等小分子化合物无明显影响,从而可以较好地保持食品原有的营养。本文旨在探讨超高压技术在冷藏肉类产品贮藏保鲜中的应用现状及前景,分别对超高压在冷藏肉类产品的杀菌、抑酶、抗氧化以及其对冷藏肉类产品颜色、亮度和风味保持方面的应用进行阐述,分析存在的问题,为超高压技术在冷藏肉类产品贮藏保鲜方面的进一步研究提供参考。     

果蔬产品超高压加工的研究进展

采用超高压技术能在较低温度下达到一定的杀菌、灭酶作用,避免高温处理对食品营养物质造成的损失,受到越来越多的研究人员的关注。基于对大量外文资料的综合分析,本文综述了超高压对果蔬产品中微生物、内源酶、产品质地、感官品质、营养等方面影响的研究进展,分析超高压在果蔬产品加工中的应用前景。     

Food preservation by high pressure

Novel non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physico-chemical and sensorical properties. More recently with the use of minimal processing treatment concepts have been added to the already existing food processing requirements. Some of them might be beneficial for the improvement of hygiene and the extension of shelf life. This presentation will focus on the current practice, the knowledge and future developments of high pressure processing (HPP). Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing. Inactivation of bacteria, spores, virus has been demonstrated. Relevant aspects of the European legislation on novel foods will be discussed. International trends and recent developments in machinery will be reviewed.     

高静压加工优化食品酶催化体系:现状与趋势

作为新兴的非热加工前沿技术,超高压食品加工已成为现代健康食品制造领域的研究热点.将其应用于优化食品酶催化体系,对指导现代食品生物加工具有重要意义.基于高静压加工优化食品酶催化体系研究已有几十年,将其成果加以总结,并分析存在的问题,有利于更好地促进现代食品加工的发展.本文综述了高静压加工优化食品酶催化体系的发展现状,分析提炼了科学问题,在此基础上提出本领域若干研究方向,期望能对相关领域研究者有所启发.     

Opportunities and challenges in high pressure processing of foods

Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.     

Pressure-Induced Gelatinization of Starch in Excess Water

High pressure processing is a promising non-thermal technology for the development of fresh-like, shelf-stable foods. The effect of high pressure on starch has been explored by many researchers using a wide range of techniques. In general, heat and pressure have similar effects: if sufficiently high, they both induce gelatinization of starch in excess water, resulting in a transition of the native granular structure to a starch paste or gel. However, there are significant differences in the structural and rheological properties between heated and pressurized starches. These differences offer benefits with respect to new product development. However, in order to implement high-pressure technology to starch and starch-containing products, a good understanding of the mechanism of pressure-induced gelatinization is necessary. Studies that are published in this area are reviewed, and the similarities and differences between starches gelatinized by pressure and by temperature are summarized.