| 超高压技术在水产品杀菌保鲜中的研究进展 |
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| 引用本文： | 赵宏强, 蓝蔚青, 张皖君, 肖蕾, 谢晶. 超高压技术在水产品杀菌保鲜中的研究进展[J]. 食品工业科技, 2016, (22): 369-373. DOI: 10.13386/j.issn1002-0306.2016.22.064 |
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| 作者姓名： | 赵宏强 蓝蔚青 张皖君 肖蕾 谢晶 |
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| 作者单位： | 1.上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心 |
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| 摘 要： | 超高压作为冷处理加工技术之一,在水产品杀菌保鲜方面作用效果显著。本文主要介绍了超高压技术的工作原理与杀菌保鲜特点,详细阐述了该处理技术在水产品加工过程中的应用和对微生物的作用机制,并提出改进意见,还对其在水产品中的应用前景进行展望。
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| 关 键 词： | 超高压 水产品保鲜 作用机制 |
| 收稿时间： | 2016-04-29 |
Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products |
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| ZHAO Hong-qiang, LAN Wei-qing, ZHANG Wan-jun, XIAO Lei, XIE Jing. Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products[J]. Science and Technology of Food Industry, 2016, (22): 369-373. DOI: 10.13386/j.issn1002-0306.2016.22.064 |
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| Authors: | ZHAO Hong-qiang LAN Wei-qing ZHANG Wan-jun XIAO Lei XIE Jing |
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| Affiliation: | 1.College of Food Science & Technology Shanghai Ocean University,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation |
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| Abstract: | Ultra high pressure( UHP) is one of the processing technologies in cold treatment and has the obvious effects for sterilization and fresh- keeping in the field of aquatic products. Based on the introduction of characteristics and principle for preservation,the application of UHP in aquatic products processing and its antibacterial mechanism were described. Moreover,the suggestion for improvement was put forward to and the prospects of its development for aquatic products were also outlooked. |
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| Keywords: | ultra high pressure aquatic products preservation mechanism |
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