| 超高压技术在虾类保鲜与加工中的应用 |
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| 引用本文： | 刘书成, 郭明慧, 黄万有, 陈亚励, 吉宏武, 郝记明. 超高压技术在虾类保鲜与加工中的应用[J]. 食品工业科技, 2015, (09): 376-383. DOI: 10.13386/j.issn1002-0306.2015.09.074 |
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| 作者姓名： | 刘书成 郭明慧 黄万有 陈亚励 吉宏武 郝记明 |
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| 作者单位： | 1.广东海洋大学食品科技学院广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室 |
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| 摘 要： | 本文通过对国内外利用超高压技术在虾类杀菌、钝化多酚氧化酶、消除过敏原、脱壳、提取虾青素以及对肌肉色泽、p H、水分含量、蛋白质、风味、质构和组织结构的影响等方面的研究进行阐述,深入分析其作用机制和应用前景,并提出今后研究的关键技术与发展方向,为超高压技术在虾类保鲜与加工中的产业化应用提供理论参考。
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| 关 键 词： | 超高压 虾类 保鲜 |
| 收稿时间： | 2014-08-01 |
Application of ultra high pressure in preservation and processing of shrimp |
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| LIU Shu-cheng, GUO Ming-hui, HUANG Wan-you, CHEN Ya-li, JI Hong-wu, HAO Ji-ming. Application of ultra high pressure in preservation and processing of shrimp[J]. Science and Technology of Food Industry, 2015, (09): 376-383. DOI: 10.13386/j.issn1002-0306.2015.09.074 |
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| Authors: | LIU Shu-cheng GUO Ming-hui HUANG Wan-you CHEN Ya-li JI Hong-wu HAO Ji-ming |
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| Affiliation: | 1.College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution |
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| Abstract: | In this paper,preservation and processing of shrimp by ultra high pressure were analyzed,such as sterilization,inactivation of polyphenol oxidase,removing allergen,shucking,extraction of astaxanthin and the effect on meat color,p H value,moisture content,protein,flavor,texture and structure. The mechanism and application of preservation and processing by ultra high pressure were introduced and discussed. The key technologies of ultra high pressure were presented in the future.It will provide theoretical and practical basis for industrial application of ultra high pressure in preservation and processing of shrimp. |
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| Keywords: | ultra high pressure shrimp preservation |
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