Application of ultra high pressure in preservation and processing of shrimp
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摘要: 本文通过对国内外利用超高压技术在虾类杀菌、钝化多酚氧化酶、消除过敏原、脱壳、提取虾青素以及对肌肉色泽、p H、水分含量、蛋白质、风味、质构和组织结构的影响等方面的研究进行阐述,深入分析其作用机制和应用前景,并提出今后研究的关键技术与发展方向,为超高压技术在虾类保鲜与加工中的产业化应用提供理论参考。Abstract: In this paper,preservation and processing of shrimp by ultra high pressure were analyzed,such as sterilization,inactivation of polyphenol oxidase,removing allergen,shucking,extraction of astaxanthin and the effect on meat color,p H value,moisture content,protein,flavor,texture and structure. The mechanism and application of preservation and processing by ultra high pressure were introduced and discussed. The key technologies of ultra high pressure were presented in the future.It will provide theoretical and practical basis for industrial application of ultra high pressure in preservation and processing of shrimp.
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Keywords:
- ultra high pressure /
- shrimp /
- preservation
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