Ultra-high-pressure technology for preservation of fresh Aquatic foods: A review

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI:10.17221/87/2023-cjfs
Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu
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引用次数: 0

Abstract

Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production.
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水产鲜食材超高压保鲜技术研究进展
水产食品如asÂ鱼、虾和贝类是人类重要的营养来源。然而,由于toÂ腐败细菌和内源性酶,水产食品在加工和储存过程中很快就会变质。超高压(UHP)技术,as anÂ先进的非热处理方法,is anÂ水产食品的有效保鲜技术。其机制of UHP技术is toÂ破坏非共价键by UHP,导致toÂ改变ofÂ细胞膜通透性,破坏ofÂ高阶结构ofÂ蛋白,使细胞凋亡和酶失活。这项技术可以有效地消毒并保存食物的颜色、味道和营养价值。本文提供anÂ介绍toÂ工作原理、类型、来源和设备,并叙述了ofÂ超高压技术的研究和应用进展ofÂ超高压技术in pascalisation、酶灭活、寄生虫灭活和品质改性ofÂ水产品。潜在的局限性和前景ofÂ也概述了该技术。WeÂ希望toÂ为该技术的应用奠定理论基础inÂ水产品加工并为其应用提供指导inÂ工业生产。
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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