摘要
文章分析超高压技术处理对鱼类制品冷藏保鲜效果的影响,包括超高压对微生物的杀菌效果的研究,超高压对蛋白酶灭活效果的研究,超高压对鱼制品品质的影响,以期为超高压在鱼类产品中的加工应用提供理论依据,为超高压工业化生产提供指导意义。
This paper analyzes the effect of ultra-high pressure technology treatment on the refrigeration and preservation of fish products,studies the sterilization effect of ultra-high pressure on microorganisms,the effect of ultra-high pressure on the inactivation of proteases,and the impact of ultra-high pressure on the quality of fish products.It aims at providing a theoretical basis for the application of ultra-high pressure in the processing of fish products,and provides guidance for the application of ultra-high pressure in industrial production.
作者
王娜
潘雅燕
姜薇
WANG Na;PAN Yayan;JIANG Wei(Huangshan University,Huangshan 245041,Anhui,China)
出处
《四川旅游学院学报》
2020年第6期14-17,共4页
Journal of Sichuan Tourism University
基金
黄山学院校级人才启动项目,项目编号:2018xskq007。
关键词
超高压
鱼类产品
微生物
品质
ultra-high pressure
fish products
microorganisms
quality
