水产品超高压加工技术研究与应用  

Research and Application on High-pressure Processing of Aquatic Products

作　　者：朱松明[1] 苏光明[1] 王春芳[1] 詹耀[1] 胡菲菲[1] 于勇[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《农业机械学报》2014年第1期168-177,共10页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31071620);国家高技术研究发展计划(863计划)资助项目(2011AA100801)

摘　　要：超高压技术的优势越来越受到国内外从事农产品加工研究者的认可。与果蔬产品相比,超高压技术在水产品中的研究与应用还较为薄弱。随着对超高压技术功效认识的不断深入,该技术在水产品中能发挥的作用越来越受到关注。基于近十多年来的综合调研,就超高压在水产品杀菌、保鲜、快速冷冻和解冻、脱壳、活性物质提取和物质改性等方面的研究进行阐述,深入分析各方面研究结果的意义、应用价值和前景,并对进一步开展相关研究的关键技术和主要方向进行了探究。The advantages of high pressure （HP） technology have been widely accepted by researchers in domestic and overseas in recent years. However, research and development on HP processing of aquatic products didn＇t attract much attention in last century as compared to that of fruit and vegetable products. Since entering the new century, more and more research work has been done focusing on HP processing of aquatic products. Literature information on HPP of aquatic products was analyzed, including pasteurization, preservation, HP freezing and thawing, shellfish shucking, compound extraction and functional modification. The significance, applications and prospect of these research achievements were introduced and discussed. The main research fields for future development on HP processing of aquatic products were explored and presented.

关 键 词：农产品加工 水产品 超高压 杀菌 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS201.1[轻工技术与工程—食品科学与工程]