低温等离子体技术及其在水产品加工中的应用

Non-thermal Plasma Technology and Its Applications in Aquatic Products Processing

水产品具有水分含量高,内源酶活性强,易受微生物作用而腐败变质等特点,选择合适的预处理方式对其加工和贮藏期间的品质保持尤为重要。低温等离子体技术(NTP)是近年来发展起来的一种非热食品杀菌技术,具有对食品组分破坏性小,杀菌效率高,作用时间短等优点。与传统食品加工技术相比,NTP可降低水产品的致敏性,减少亚硝酸盐用量,增强水产品的安全品质,在水产制品的绿色加工领域具有较好的应用潜力。然而,NTP的过度处理会产生自由基,进而诱导蛋白质与脂质的氧化反应,对水产品的加工品质存在不利影响,因此需合理控制NTP的作用条件。本文在阐述NTP技术工作原理的基础上,综述其在水产品杀菌及改善产品理化性质等方面的应用,并探讨该技术对水产品组分的影响及相应控制手段,以期为其在水产品领域的应用提供参考。

The high water content and high endogenous enzyme activity of aquatic products make it prone to spoilage and deterioration by microorganisms.Therefore,appropriate pretreatment method is of great significance for maintaining the quality of aquatic products during processing and storage.As an emerging non-thermal food processing technology in recent years,non-thermal plasma(NTP)technology has the advantages of non-destructive,high efficiency and short treatment periods.Besides,compared to traditional food processing technology,NTP can enhance the safety and quality of aquatic products through reducing the allergenicity and the use of nitrite,endowing NTP great potentials in the green processing of aquatic products.However,the free radicals generated by the overtreatment of NTP may induce the oxidative reaction of proteins and lipids,which may have a negative effect on the quality of aquatic products.Therefore,it is necessary to control the operating conditions of NTP during processing.In this review,the working principle of NTP technology are summarized,and the application of NTP in the sterilization and the quality improvement of aquatic products are also emphasized.Finally,the influence of NTP on aquatic product components(lipids and proteins)and their possible mechanisms are proposed,which may provide valuable references for the reasonable and effective application of NTP in the field of aquatic products.