高压电场对生鲜食品保鲜机理研究进展  

Progress in the Knowledge of the Preservation Mechanism of Raw Fresh Foods by High Voltage Electric Field

作　　者：王丽平[1] 李苑[1] 余海霞[2] 杨水兵[2] 胡亚芹[1,2] WANG Liping;LI Yuan;YU Haixia;YANG Shuibing;HU Yaqin(Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省食品加工技术与装备工程中心,浙江省农产品加工技术研究重点实验室,浙江杭州310058 [2]浙江大学舟山海洋研究中心,浙江舟山316021

出　　处：《食品科学》2017年第3期278-283,共6页Food Science

基　　金：浙江省重大科技专项计划项目(2014C02017);舟山市科技计划项目(2015C51023)

摘　　要：生鲜食品新鲜程度直接影响市场需求,其产后腐败带来的经济损失也不可估量,因此保鲜技术研究至关重要。高压电场在处理食品时具有无热效应、能耗极小、食品温度上升幅度小、对食品本身品质基本无影响等特点,是目前生鲜保鲜领域应用前景最好的技术之一。本文介绍了高压电场的基本原理,分别从膜电位、酶活性和微观质地等方面系统分析了其在果蔬、水产品和肉类食品中的保鲜作用机理,并进一步对高压电场未来的研究前景进行展望。The market demand is directly affected by food freshness and the post-harvest spoilage of raw fresh foods, which causes incalculable economic losses and therefore motivates the development of preservation technologies. High voltage electric field (HVEF) is a safe and environment-friendly technology for food processing. HVEF is one of the most promising technologies to preserve raw fresh foods that requires very small energy consumption with no heat effect and only a small temperature increase in the processed foods and causes little effect on the quality of the foods themselves. This manuscript outlines the basic principle of HVEF and provides a systematic elucidation of its mechanism for preserving fruits and vegetables, aquatic products and meat products with respect to membrane potential, enzyme activities and microstructure.Furthermore, future research prospects are discussed.

关 键 词：高压电场 机理 果蔬 水产品 肉类制品 

分 类 号：TS205.9[轻工技术与工程—食品科学]