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中国精品科技期刊2020
赵宏强, 蓝蔚青, 张皖君, 肖蕾, 谢晶. 超高压技术在水产品杀菌保鲜中的研究进展[J]. 食品工业科技, 2016, (22): 369-373. DOI: 10.13386/j.issn1002-0306.2016.22.064
引用本文: 赵宏强, 蓝蔚青, 张皖君, 肖蕾, 谢晶. 超高压技术在水产品杀菌保鲜中的研究进展[J]. 食品工业科技, 2016, (22): 369-373. DOI: 10.13386/j.issn1002-0306.2016.22.064
ZHAO Hong-qiang, LAN Wei-qing, ZHANG Wan-jun, XIAO Lei, XIE Jing. Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products[J]. Science and Technology of Food Industry, 2016, (22): 369-373. DOI: 10.13386/j.issn1002-0306.2016.22.064
Citation: ZHAO Hong-qiang, LAN Wei-qing, ZHANG Wan-jun, XIAO Lei, XIE Jing. Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products[J]. Science and Technology of Food Industry, 2016, (22): 369-373. DOI: 10.13386/j.issn1002-0306.2016.22.064

超高压技术在水产品杀菌保鲜中的研究进展

Research progress on the application of ultra high pressure for the preservation and sterilization of aquatic products

  • 摘要: 超高压作为冷处理加工技术之一,在水产品杀菌保鲜方面作用效果显著。本文主要介绍了超高压技术的工作原理与杀菌保鲜特点,详细阐述了该处理技术在水产品加工过程中的应用和对微生物的作用机制,并提出改进意见,还对其在水产品中的应用前景进行展望。 

     

    Abstract: Ultra high pressure( UHP) is one of the processing technologies in cold treatment and has the obvious effects for sterilization and fresh- keeping in the field of aquatic products. Based on the introduction of characteristics and principle for preservation,the application of UHP in aquatic products processing and its antibacterial mechanism were described. Moreover,the suggestion for improvement was put forward to and the prospects of its development for aquatic products were also outlooked.

     

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