高压处理对鱼制品影响的研究进展(英文)

Effect of high pressure on fish products:a review

消费者对新鲜和安全食品的追求促使食品工业不断开发新技术。与加热处理相比,高压处理因其对食品性质的改变最小而被视为一个新的替代技术,但是此技术应用于鱼制品时不但导致其质构和外观的重大改变,而且随着压力大小,处理时间、营养成分、温度及其它条件的不同其影响也有所不同;同时造成脂肪氧化、蛋白质变性、微生物和酶的失活,以及质构、色泽、持水能力的变化。文章介绍并讨论当前关于高压处理对鱼制品性质变化的影响及减少高压处理负面作用研究的最新进展。

Nowadays consumers demand more fresh like and safety food. It motivates food industry to develop emerging technology. High pressure processing （HPP） are now considered as a new alter- native technique which comparable to heat processing, for it offers minimal changes in food products. However, the technology induces important changes in the texture and appearance of fish products. Different effects were observed due to different pressure level, treat- ment holding time, nutritional contents, temperature and other con- ditions, yet it can be clearly concluded that HPP induces lipid oxida- tion, protein denaturation, enzymes and microbial inactivation, as well as texture, color, and water holding capacity changes in fish. This paper presents and discusses recent data concerning the above effects and also recent development of HPP which gives us chance to reduce its side effects.