超高压技术在鱼类产品保鲜中的应用  

Application of Ultra-high Pressure Technology in the Preservation of Fish Products

作　　者：王娜 潘雅燕 姜薇 WANG Na;PAN Yayan;JIANG Wei(Huangshan University,Huangshan 245041,Anhui,China)

机构地区：[1]黄山学院,安徽黄山245041

出　　处：《四川旅游学院学报》2020年第6期14-17,共4页Journal of Sichuan Tourism University

基　　金：黄山学院校级人才启动项目,项目编号:2018xskq007。

摘　　要：文章分析超高压技术处理对鱼类制品冷藏保鲜效果的影响,包括超高压对微生物的杀菌效果的研究,超高压对蛋白酶灭活效果的研究,超高压对鱼制品品质的影响,以期为超高压在鱼类产品中的加工应用提供理论依据,为超高压工业化生产提供指导意义。This paper analyzes the effect of ultra-high pressure technology treatment on the refrigeration and preservation of fish products,studies the sterilization effect of ultra-high pressure on microorganisms,the effect of ultra-high pressure on the inactivation of proteases,and the impact of ultra-high pressure on the quality of fish products.It aims at providing a theoretical basis for the application of ultra-high pressure in the processing of fish products,and provides guidance for the application of ultra-high pressure in industrial production.

关 键 词：超高压 鱼类产品 微生物 品质 

分 类 号：TS972[轻工技术与工程]