超声波技术在鱼类加工中的应用研究进展  

Advances in Application of Ultrasonic Technology in Fish Processing

作　　者：蔡路昀 万江丽 周小敏 曹爱玲 关荣发 张宇昊[5] 赵元晖[6] 励建荣 CAI Luyun;WAN Jiangli;ZHOU Xiaomin;CAO Ailing;GUAN Rongfa;ZHANG Yuhao;ZHAO Yuanhui;LI Jianrong(College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;Zhejiang Xinye Group, Zhoushan 316101, China;Hangzhou Customs District, Hangzhou 311208, China;College of Life Sciences, China Jiliang University, Hangzhou 310018, China;College of Food Science, Southwest University, Chongqing 400715, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]浙江兴业集团有限公司,浙江舟山316101 [3]杭州海关,浙江杭州311208 [4]中国计量大学生命科学学院,浙江杭州310018 [5]西南大学食品学院,重庆400715 [6]中国海洋大学食品科学与工程学院,山东青岛266100

出　　处：《食品科学技术学报》2020年第2期114-120,共7页Journal of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0901106);国家自然科学基金资助项目(31401478);辽宁省自然科学基金资助项目(20170540006)。

摘　　要：超声波技术是一种高新加工技术,具有重复性好、时间短、效率高等特点,能够改善鱼类品质,延长货架期。在介绍超声波工作原理的基础上,叙述了其应用于鱼类加工过程(提取、干燥、冷冻、解冻、杀菌)对鱼品质的影响。同时阐述了超声波在实际应用中的不足,对未来超声波技术在鱼类加工中的应用进行了展望,旨在为鱼类加工研究提供基础性参考,提高鱼类利用率和经济价值。Ultrasonic technology is a new processing technology,which has the characteristics of good repeatability,short time and high efficiency.And it can improve the quality and prolong the shelf life of fish.On the basis of ultrasonic working principle,this paper describes the effects of its application on different processes(extraction,drying,freezing,thawing,and sterilization)on the quality of fish.At the same time,this paper expounds that the ultrasonic technology is insufficient in practical application of fish processing,aiming to provide the basic reference for the research on fish processing and improve the utilization rate and economic value of fish.

关 键 词：超声波 鱼类 加工 品质 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] O644[轻工技术与工程—食品科学与工程]