非热杀菌技术在水产品保鲜中的应用研究进展  

Progress in the Application of Non-Thermal Sterilization Technologies in the Preservation of Aquatic Products

作　　者：郁佳怡 钱韻芳[1,2] YU Jiayi;QIAN Yunfang(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《肉类研究》2022年第9期51-57,共7页Meat Research

基　　金：国家自然科学基金青年科学基金项目(31501551);上海海洋大学专项发展基金项目(A2-2006-20-200203)。

摘　　要：水产品营养美味,深受广大消费者喜爱,但其水分及蛋白质含量较高,导致水产品极易受微生物作用造成腐败变质,因此需要采用合适的保鲜方法来防止或延缓腐败,保证其品质。非热杀菌技术作为一种新技术,有别于传统食品加工中采用的热杀菌,能够有效保护食品的色、香、味及营养成分。本文综述水产品在贮藏过程中致腐及致病微生物的种类、分布及危害,并综述超高压技术、高密度二氧化碳技术、辐照技术、低温等离子体技术、高压静电场技术、臭氧技术及酸性电解水技术的机制及研究进展,同时对非热杀菌技术在水产品保鲜中的应用及发展趋势进行了探讨。Aquatic products are nutritious and delicious, which are loved by a lot of consumers. However, aquatic products are very prone to microbial spoilage due to their high water and protein contents. Therefore, appropriate preservation methods are needed to prevent or delay the spoilage of aquatic products to ensure their quality. Different from traditional thermal sterilization, non-thermal sterilization technologies can effectively maintain the color, flavor, taste, and nutrients of food. In this paper, the species, distribution, and harms of spoilage and pathogenic microorganisms in aquatic products during storage are summarized, and the sterilization mechanisms and research progress of ultra-high pressure processing,dense phase carbon dioxide, irradiation, cold plasma, high voltage electrostatic field, ozone, and acidic electrolyzed water are reviewed. The application and future trends of non-thermal sterilization technologies in aquatic products preservation are also discussed.

关 键 词：微生物 非热杀菌技术 优势 保鲜 研究进展 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]