超高压解冻对鱼肉品质影响的研究进展  

Research Progress on Effects of High Pressure Thawing on Fish Quality

作　　者：李立[1] LI Li(School of Energy and Civil Engineering,Harbin University of Commerce,Harbin 150028)

机构地区：[1]哈尔滨商业大学能源与建筑工程学院,哈尔滨150028

出　　处：《食品工业》2024年第12期272-276,共5页The Food Industry

基　　金：哈尔滨商业大学博士科研支持计划(24BQ27);哈尔滨商业大学实验教学和教学实验室建设研究项目(HSDSY202413);黑龙江省高等教育学会研究课题(23GJYBJ043)。

摘　　要：随着高质量食品需求的增多,超高压解冻技术作为一种新型非热加工技术受到广泛关注,超高压解冻对改善鱼肉品质有重要影响,归纳总结超高压解冻对鱼肉物质结构影响的研究进展对该项技术工业化具有重要意义。介绍超高压解冻鱼肉过程对样品理化性质影响的发展和特点,重点分析超高压解冻过程导致鱼肉蛋白质和脂质的氧化变性情况,揭示各理化变性和微观结构变化之间的相互联系。通过研究国内外相关文献,对超高压解冻过程对鱼肉理化特性的影响及蛋白质、脂质氧化变性情况进行分析总结,并指出其互相影响的内在联系,为进一步优化超高压解冻食品的品质奠定基础。In recent years,there has been an increasing demand for high quality food,and high pressure thawing technology,as one of the most successful new non-thermal processing technologies,has been widely concerned by researchers.High pressure thawing has an important impact on improving the quality of fish.The development and characteristics of the effects of high pressure thawing defrosting on the physicochemical properties of fish samples were systematically introduced.The oxidative degeneration of fish proteins and lipids caused by high pressure thawing defrosting was emphatically analyzed,and the interrelation between the physicochemical degeneration and the changes of microstructure was revealed.By conducting a comprehensive review of relevant literature both domestically and internationally,this study thoroughly analyzed and synthesized the impact of high pressure thawing(HPT)processes on the physicochemical properties of fish,as well as the oxidative degradation of proteins and lipids.It elucidated the intricate interrelationships between these effects,thereby establishing a solid foundation for further optimization of high pressure thawing food quality.

关 键 词：超高压解冻 鱼肉 蛋白质氧化变性 脂质氧化 水分损失 

分 类 号：TS2[轻工技术与工程—食品科学与工程]