加工和贮藏方式对扇贝营养成分的影响

Effects of Processing and Storage Methods on Nutrient Composition of Scallops

食物富含多种化学组分,这些组分在加工过程中会发生显著变化,影响其基本构成和结构(化学结构和多尺度结构)及相互作用,带来营养和健康效益的改变。因此,食品加工过程对组分及其健康效益影响等方面的研究受到越来越多的关注。扇贝是一种双壳经济贝类,营养丰富,常见的加工方式有干制、煮制等传统热加工,也有如超高压脱壳、微波真空加工等新型加工方式;其贮藏则以短期贮藏的海水贮藏,干露冰藏和长期贮藏的冻藏、干藏为主。以扇贝为研究对象论述了不同的加工或贮藏方式对扇贝的营养成分产生的不同影响,以期为扇贝的合理加工和贮藏提供理论参考。

Foods have a wide range of chemical components,some of which might alter considerably as they were processed.The fundamental structures and compositions(chemical structure and multi-scale structure)of foods,as well as their interactions will be affected due to such changes,which will influence their nutritional value and health benefits.Therefore,an increasing attention has been paid to the research on how food processing affects the components and health benefits of foods.Scallops are one sort of low-cost,high-nutrient double-shelled shellfish.Traditional thermal processing techniques like drying and boiling were also frequently used,along with more modern methods like microwave vacuum processing and ultra-high pressure assisted shell removal.The main ways to store scallops include storage in seawater or storage in ice after exposure and dry for short-term storage;for long-term storage,it can be frozen or kept dry.Scallops were selected as the object of the research in this paper to discuss about the various impacts of different processing or storage techniques on the nutritional components of scallops,hoping thereby to provide a theoretical framework for practical processing and preservation of scallops.